I got the stamp of approval on these delicious pork chops from Tau. We ate them so fast, I didn't get the chance to snap a picture, but I don't think it will be long before I make these again and can put a picture up :)
Adapted from the same titled recipe on epicurious.com, Gourmet | December 1994
Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4
Ingredients
- 4 1-inch-thick boneless pork loin chops (about 6 oz each)
- 1 tsp dried rosemary, crumbled
- 2 T olive oil
- 2 Large onions (about 1.5 lbs), halved lengthwise and sliced thin crosswise (I did a little less)
- 1/2 c water
- 1/4 c balsamic vinegar
- 1/4 c grape jelly (you can really use any type of jelly, also I used a little less to counter the sweetness)
Directions
Sprinkle pork chops with rosemary and salt and pepper to taste. 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. Transfer pork chops with tongs to a plate.
In drippings remaining in skillet, saute onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes. Enjoy!
I served this with red mashed potatoes and Sauteed Swiss Chard with Parmesan Cheese.
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