Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 30 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- Two; (1-inch-thick)
- ; boneless pork loin
- ; chops (about 6
- ; ounces each)
- 1/2 ts Dried rosemary; crumbled
- 1 lg Onion; (about 3/4 pound),
- ; halved lengthwise
- ; and sliced thin
- ; crosswise
- 2 tb Red-currant jelly
- 1/4 c Water
- 1 tb Olive oil
- 2 tb Balsamic vinegar
Preparation
Trim excess fat from pork chops and sprinkle 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. Serves 2. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
