Ingredients
- MARMALADE------------------------
- 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)
- PORK---------------------------
- 1 tb Olive oil
- 4 Thick pork loin chops
- -trimmed of fat
- Coarsely grated zest
- -of 1 orange
- Juice of 1 orange
- 1/3 c Dry white wine
- 1/4 Head green cabbage
- -cut into large chunks
- 1/4 ts Cumin seeds
- Salt and pepper
Directions
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.
=20
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.
=20
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.
=20
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.
=20
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.
Print this recipe
Submitted 6/13/05.
Source: SOAR
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Pork Chops with Cabbage and Onion Marmalade