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Yield: 4 Servings
Ingredients:
* 6 1/2 tb Olive oil
* 2 lb Bermuda onions sliced -3/8" thick
* 1 ts Dried oregano Salt and pepper
* 1/3 c Firmly packed dark brown -sugar
* 1/2 c Chicken stock
* 1/3 c Red wine vinegar
* 2 tb Redcurrant jelly Fresh lemon juice (opt)
* 1 tb Olive oil
* 4 Thick pork loin chops
Instructions:
1. To make marmalade warm oil in large heavy pot over medium heat. Add onions and cook stirring until they begin to carmelize about 15 minutes. Add oregano salt and pepper to taste and sugar and cook gently for 10 minutes. 2. Add stock and vinegar and cook over high heat until most of the liquid evaporates about 4-5 minutes. Add jelly and stir until melted. Taste and adjust with lemon juice if necessary. Spoon into a heatproof bowl and cover to keep warm. 3. To cook pork warm oil in heavy pot over medium heat. Add chops in a single layer and saute turning once until golden on each side. Add orange zest and juice and wine cover tightly and cook gently until fork tender about 12-15 minutes. Transfer pork chops to platter and keep warm. 4. Add cabbage to same pan and cook over high heat stirring for 3 minutes. Partially cover and cook until cabbage is just tender about 4-5 minutes. Season with cumin seeds and salt and pepper to taste. 5. To serve divide marmalade among four warmed dinner plates. Place cabbage on top and lean chops against vegetables. Spoon pan juices over top and serve at once.
Ingredients:
* 6 1/2 tb Olive oil
* 2 lb Bermuda onions sliced -3/8" thick
* 1 ts Dried oregano Salt and pepper
* 1/3 c Firmly packed dark brown -sugar
* 1/2 c Chicken stock
* 1/3 c Red wine vinegar
* 2 tb Redcurrant jelly Fresh lemon juice (opt)
* 1 tb Olive oil
* 4 Thick pork loin chops
Instructions:
1. To make marmalade warm oil in large heavy pot over medium heat. Add onions and cook stirring until they begin to carmelize about 15 minutes. Add oregano salt and pepper to taste and sugar and cook gently for 10 minutes. 2. Add stock and vinegar and cook over high heat until most of the liquid evaporates about 4-5 minutes. Add jelly and stir until melted. Taste and adjust with lemon juice if necessary. Spoon into a heatproof bowl and cover to keep warm. 3. To cook pork warm oil in heavy pot over medium heat. Add chops in a single layer and saute turning once until golden on each side. Add orange zest and juice and wine cover tightly and cook gently until fork tender about 12-15 minutes. Transfer pork chops to platter and keep warm. 4. Add cabbage to same pan and cook over high heat stirring for 3 minutes. Partially cover and cook until cabbage is just tender about 4-5 minutes. Season with cumin seeds and salt and pepper to taste. 5. To serve divide marmalade among four warmed dinner plates. Place cabbage on top and lean chops against vegetables. Spoon pan juices over top and serve at once.
