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Add a photoServings: 4
Ingredients
- 6Â 1/2 Tbsp. Extra virgin olive oil
- 2 lb Bermuda onions, sliced 3/8" thick
- 1 tsp Dry oregano
- Â Â Salt and pepper
- 1/3 c. Firmly packed dark brown sugar
- 1/2 c. Chicken stock
- 1/3 c. Red wine vinegar
- 2 Tbsp. Redcurrant jelly
- Â Â Fresh lemon juice (opt)
- 1 Tbsp. Extra virgin olive oil
- 4 x Thick pork loin chops trimmed of fat
- Â Â Coarsely grated zest of 1 orange
- Â Â Juice of 1 orange
- 1/3 c. Dry white wine
- 1/4 head green cabbage cut into large chunks
- 1/4 tsp Cumin seeds
- Â Â Salt and pepper
Directions
- 1. To make marmalade, hot oil in large heavy pot over medium heat. Add in onions and cook, stirring, till they begin to carmelize, about 15 min.
- Add in oregano, salt and pepper to taste, and sugar and cook gently for 10 min.
- 2. Add in stock and vinegar and cook over high heat till most of the liquid evaporates, about 4-5 min. Add in jelly and stir till melted. Taste and adjust with lemon juice if necessary. Spoon into a heatproof bowl and cover to keep hot.
- 3. To cook pork, hot oil in heavy pot over medium heat. Add in chops in a single layer and saute/fry, turning once, till golden brown on each side. Add in orange zest and juice and wine, cover tightly, and cook gently till fork tender, about 12-15 min. Transfer pork chops to platter and keep hot.
- 4. Add in cabbage to same pan and cook over high heat, stirring for 3 min. Partially cover and cook till cabbage is just tender, about 4-5 min. Season with cumin seeds and salt and pepper to taste.
- 5. 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.
- Recipes comes from New South Wales.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 258 | 61% |
| Total Fat 29.1g | 36% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 88mg | 4% |
| Potassium 285mg | 8% |
| Total Carbs 28.68g | 8% |
| Dietary Fiber 0.4g | 1% |
| Sugars 25.21g | 17% |
| Protein 9.11g | 15% |
