Apple Grilled Pork Chop With Red Onion Marmalade

I believe that every particle of dust that dances in the sunbeam does not move an atom more or less than God wishes – that every particle of spray that dashes against the steamboat has its orbit, as well as the sun in the heavens – that the chaff from the hand of the winnower is steered as the stars in their courses. The creeping of an aphid over the rosebud is as much fixed as the march of the devastating pestilence – the fall of leaves from a poplar is as fully ordained as the tumbling of an avalanche. He who believes in God must believe this truth. There is no standing point between this and Atheism. There is no halfway between an Almighty God, who works all things according to the good pleasure of His will, and no God at all!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Dujour01	1	Servings

INGREDIENTS

6		Center cut pork chops
1	gl	Apple cider
2 1/2	c	Kosher salt
15		Juniper berries, crushed
1/2		Rosemary
1 1/2	c	Sugar
3	T	Extravirgin olive oil
4	lb	Red onions, thinly sliced
		10
		cups
1	T	Brown sugar
		Salt and white pepper, to
		taste
3/4	c	Red wine vinegar
1/2	c	Grenadine
1 1/4	c	Red wine

INSTRUCTIONS

Combine apple cider, kosher salt, juniper berries, rosemary and  sugar.
Add pork chops and marinate in brine for 40 minutes,  refrigerated.
Remove chops from the marinade and pat dry.  Cook on an open grill for
approximately 10 minutes, turning as needed.  Yield: 12 portions  RED
ONION MARMALADE:  Heat olive oil in a large heavybottomed saucepan and
add the onions.  Cook over medium heat until they begin to soften,
about 10 minutes,  then add the brown sugar and stir to coat. Season
with salt and  pepper. Continue cooking over medium heat, stirring
frequently, until  the onions are golden brown, another 10 to 15
minutes. Add the  vinegar and grenadine and cook until it has
completely evaporated,  then add the red wine and repeat the process,
stirring the onions  frequently to prevent sticking and burning. When
the red wine has  evaporated, taste and correct the seasoning. Remove
from the heat and  keep warm (marmalade may be made up to 2 days
ahead).  Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9452
- ROBERT WONG  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4833 Calories From Fat: 226 Total Fat: 25.2g Cholesterol: 368.3mg Sodium: 44021.8mg Potassium: 9386.8mg Carbohydrates: 1008.7g Fiber: 36.5g Sugar: 387.2g Protein: 141.8g