Wednesday, October 17, 2007

Giada's Pork Chops

Today's dinner was a twist on Giada's Pork Chops with Sweet Onion Marmellata. It was absolutely yummy, especially when served with couscous and a side salad or green beans and steamed baby carrots.

Pork Chops with Sweet Onion Marmellata

Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup quince marmalade
1 tablespoon chopped fresh thyme (or ½ tsp of dried thyme)
1 teaspoon garlic salt
1 teaspoon hot pimento paste
2 tablespoons balsamic vinegar
1 tablespoon sugar

Pork Chops:
2 cloves garlic, minced
1 teaspoon garlic salt
2 tablespoons of hot pimento pepper
2 tablespoons of water
4 to 6 boneless pork loin chops

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.


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