Pork Chops with Cabbage and Onion Marmalade
Makes 4 servings
Ingredients:
Marmalade:
6 1/2 tablespoons olive oil
2 pounds sweet onions, sliced 3/8 inch thick
1 teaspoon dried oregano
salt and pepper to taste
1/3 cup firmly packed dark brown sugar
1/2 cup chicken stock
1/3 cup red wine vinegar
2 tablespoons red currant jelly
fresh lemon juice (optional)
Pork:
1 tablespoon olive oil
4 thick pork loin chops trimmed of fat
coarsely grated zest of 1 orange
juice of 1 orange
1/3 cup dry white wine
1/4 head green cabbage cut into large wedges
1/4 teaspoon cumin seeds
salt and pepper to taste
Preparation:
Marmalade:
Heat oil in large heavy pot over medium heat. Add onions and cook, stirring, until they begin to caramelize, about 15 minutes. Add oregano, salt and pepper to taste and sugar. Cook gently for 10 minutes.
Add stock and vinegar and cook over high heat until most of the liquid evaporates, about 4 to 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.
Pork:
Heat oil in heavy pot over medium heat. Add chops in a single layer and sauté, turning once, until golden on each side. Add orange zest, juice and wine. Cover tightly, and cook gently until fork tender, about 12 to 15 minutes. Transfer pork chops to platter and keep warm.
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 to 5 minutes. Season with cumin seeds and salt and pepper to taste.
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.
Ingredients:
Marmalade:
6 1/2 tablespoons olive oil
2 pounds sweet onions, sliced 3/8 inch thick
1 teaspoon dried oregano
salt and pepper to taste
1/3 cup firmly packed dark brown sugar
1/2 cup chicken stock
1/3 cup red wine vinegar
2 tablespoons red currant jelly
fresh lemon juice (optional)
Pork:
1 tablespoon olive oil
4 thick pork loin chops trimmed of fat
coarsely grated zest of 1 orange
juice of 1 orange
1/3 cup dry white wine
1/4 head green cabbage cut into large wedges
1/4 teaspoon cumin seeds
salt and pepper to taste
Preparation:
Marmalade:
Heat oil in large heavy pot over medium heat. Add onions and cook, stirring, until they begin to caramelize, about 15 minutes. Add oregano, salt and pepper to taste and sugar. Cook gently for 10 minutes.
Add stock and vinegar and cook over high heat until most of the liquid evaporates, about 4 to 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.
Pork:
Heat oil in heavy pot over medium heat. Add chops in a single layer and sauté, turning once, until golden on each side. Add orange zest, juice and wine. Cover tightly, and cook gently until fork tender, about 12 to 15 minutes. Transfer pork chops to platter and keep warm.
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 to 5 minutes. Season with cumin seeds and salt and pepper to taste.
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.
0 Comments:
Post a Comment
<< Home