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Receta Boneless Pork Loin Chops With Onion Marmalade
by Global Cookbook

Boneless Pork Loin Chops With Onion Marmalade
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Ingredientes

  • Two, (1-inch-thick) boneless pork loin chops (about 6 ounces each)
  • 1/2 tsp Dry rosemary, crumbled
  • 1 Tbsp. Extra virgin olive oil
  • 1 lrg Onion, (about 3/4 lb.), halved lengthwise and sliced thin crosswise
  • 1/4 c. Water
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. Red-currant jelly

Direcciones

  1. 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 till warm but not smoking and saute/fry pork chops till browned on both sides, about 5 min. Transfer pork chops with tongs to a plate.
  2. In drippings remaining in skillet saute/fry onion till it begins to brown. Add in water, vinegar, and jelly and bring to a boil, stirring till jelly melts. Simmer mix, covered, over moderate heat till onion is tender, about 5 min.
  3. Return pork to skillet and cook, uncovered, turning once, till cooked through and almost all liquid is evaporated, about 5 min.
  4. Serves 2.