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Pork Chops With Cabbage And Onion Marmalade Recipe

by Global Cookbook

Ingredients

6 1/2 Tbsp. Extra virgin olive oil 2 lb Bermuda onions, sliced 3/8" thick 1 tsp Dry oregano     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     Fresh lemon juice (opt)

1 Tbsp. Extra virgin olive oil 4 x Thick pork loin chops trimmed of fat     Coarsely grated zest of 1 orange     Juice of 1 orange 1/3 c. Dry white wine 1/4 head green cabbage cut into large chunks 1/4 tsp Cumin seeds     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.
2. Add in oregano, salt and pepper to taste, and sugar and cook gently for 10 min.
3. 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.
4. 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.
5. 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.
6. 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.
7. Recipes comes from New South Wales.

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