Pork with Sweet Onion Marmalade

I love this recipe not only does it provide enough sweetness but also a right balance of savory as well. I used boneless chops but bone in works fine also just adjust for cooking time. This recipe does require some time to cook but well worth the wait.


Pork with Sweet Onion Marmalade
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Marmalade:
1/4 cup olive oil
3 large onions sliced thinly
1/4 orange marmalade
1 tbsp each rosemary and thyme
1 tsp salt
1 tsp pepper
1 tbsp sugar
2 tbsp balsamic vinegar


Pork chops
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4-6 pork chops
2 tbs chopped garlic
1 tsp salt
1 tsp pepper
1/4 cup parsley chopped


For Onion Marmalade Place a large pot over medium high heat. Add Olive Oil and onions. Stir to combine and cook til sizzling. Add remaining ingredients and reduce heat to low. Cover and cook for 2 hours stirring around every 30 minutes. The onions should be soft and a deep mahogany color.

Meanwhile for the chops combine dry ingredients in a small bowl. Rub the mixture over the chops cover with plastic and let sit in refrigerator.

About 20 minutes before onions finish remove the chops from the fridge. I suggest grilling them but you can also cook in a lightly oiled pan about 7 mins per side depending on thickness. Serve with the onion marmalade spooned over top.

Pork chops in a onion mushroom sauce

Tonight I decided we would have pork chops for dinner. Of course after taking out and thawing I realized I was out of cranberries so I would need to come up with something else to cook. So I went with an old standby. I paired this with candied carrots *recipe below* and a side salad. Excuse the no tomatoes on the salad. My daughter ate them while setting up the shot and I was out.

Pork Chops
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4 1 inch thick boneless pork chops
1 half large onion sliced
1 can of cream of mushroom soup
salt and pepper to taste

Pre-Heat the oven to 375 degrees
Heat a pan on the stovetop to medium and pan sear the seasoned chops
Cook about 2 minutes per side remove
In same pan melt 3 tbs of butter and add onions
cook til they become clear and soft
Place in a pan and top with cream of mushroom soup and the onions.
Cover with tinfoil and place in oven for 30 minutes

Candied Carrots
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Carrots *I used crinkle cut but any will do*
1/4 c. brown sugar
1 tbsp honey
3 spoonfuls butter


In a small saucepan melt 3 spoonfuls of butter
Once melted add the honey and stir
Add the brown sugar and whisk together until incorporated
Pour over the carrots in a small glass pan
bake in the oven covered with tinfoil 20 minutes *if using frozen cook partially before placing in pan with sauce*