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
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 1|
|Calories from Fat: 160 (28%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 161.3mg||50 %|
|Sodium 777.7mg||27 %|
|Potassium 1815.6mg||48 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 30.2g|
|Protein 73.2g||105 %|
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Calories per serving: 581
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