Pork With Sweet Onion Marmellata Recipes

PORK WITH SWEET & SOUR ONION SAUCE

Steps:

• Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
• Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
• Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.

PORK WITH SWEET ONION MARMELLATA

Steps:

• 1. for the onion marmellata: Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook of low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft jam-like consistency and a deep mahogany color.
• 2. Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and place in the refrigerator. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes per side depending on thickness. To serve: spoon the onion marmellata over the chops. Sprinkle with the chopped parsley. Serve immediately. Enjoy!

PORK WITH SWEET ONION MARMELLATA

Steps:

• For the onion marmellata, place a large, heavy pot over medium-high heat.
• Add the olive oil and the onions.
• Stir to combine and cook until starting to sizzle, about 2 minutes.
• Add the remaining ingredients. Reduce the heat to low.
• Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits.
• The onions should be a soft, jam-like consistency and a deep mahogany color.
• For the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl.
• Using your fingers, work all the ingredients together until well combined.
• Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
• About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Grill the pork chops to medium, about 7 minutes a side depending on thickness.
• To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.