| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | December 19 | 1 | servings |
INGREDIENTS
| Two; (1-inch-thick) | ||
| ; boneless pork loin | ||
| ; chops (about 6 | ||
| ; ounces each) | ||
| 1/2 | ts | Dried rosemary; crumbled |
| 1 | tb | Olive oil |
| 1 | lg | Onion; (about 3/4 pound), |
| ; halved lengthwise | ||
| ; and sliced thin | ||
| ; crosswise | ||
| 1/4 | c | Water |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Red-currant jelly |
INSTRUCTIONS
Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and saute pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate. In drippings remaining in skillet saute onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes. Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes. Serves 2. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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