INGREDIENTS:
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 (8-ounce) boneless pork chops, (1-inch thick cut)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- Onion Orange Marmalade:
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 2 tablespoons orange marmalade
- 1 1/2 teaspoons fresh chopped rosemary
- 1 1/2 teaspoons fresh chopped thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- For the pork: In a small bowl, add the rosemary, thyme, garlic, salt, and pepper, Stir to combine. Using your hands, rub the herb mixture all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour.
- For the onion orange marmalade: Using a small saucepan, heat the oil over medium-high heat. Add the onions and cook for 1 minute, stirring frequently. Add the orange marmalade, rosemary, thyme, salt, pepper, and balsamic vinegar. Stir together and reduce the heat to low. Cover and cook for 1 hour, stirring every 30 minutes. The onions will cook down and become jam-like.
- Preheat the oven to 375 degrees F.
- In a medium oven-safe saute pan, heat the oil over medium-high heat. Add the pork chops and cook for 2 to 3 minutes on each side until a golden crust forms. Finish baking in the oven for 15 to 20 minutes until cooked through.
- Spoon the onion orange marmalade over the pork chops. Sprinkle with parsley and serve.
Source: Gutom Na
Share It To Your Friends!
Loading...
