| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour01 |
1 |
servings |
INGREDIENTS
| 6 |
|
Center cut pork chops |
| 1 |
ga |
Apple cider |
| 2 1/2 |
c |
Kosher salt |
| 15 |
|
Juniper berries; crushed |
| 1/2 |
bn |
Rosemary |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Extravirgin olive oil |
| 4 |
lb |
Red onions; thinly sliced (10 |
|
|
; cups) |
| 1 |
tb |
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
BRINE
RED ONION MARMALADE
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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