Boneless Pork Loin Chops with Onion Marmalade

1. 1

   Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste.

2. 2

   In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and saute pork chops until browned on both sides, about 5 minutes.

3. 3

   Transfer pork chops with tongs to a plate.

4. 4

   In drippings remaining in skillet saute onion until it begins to brown.

5. 5

   Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts.

6. 6

   Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.

7. 7

   Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

No nutritional information available.

No additional tips available.