Side Pannel
Pork Chops with Cabbage and Onion Marmalade
Pork Chops with Cabbage and Onion Marmalade
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork
Ingredients List
- ---------------------------------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)
Directions
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
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.
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
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.
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