| 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 | t | Dried rosemary, crumbled |
| 1 | T | Olive oil |
| 1 | Onion, about 3/4 pound | |
| halved lengthwise | ||
| and sliced thin | ||
| crosswise | ||
| 1/4 | c | Water |
| 2 | T | Balsamic vinegar |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1153
Calories From Fat: 351
Total Fat: 39.1g
Cholesterol: 491mg
Sodium: 380.1mg
Potassium: 3137.2mg
Carbohydrates: 19.5g
Fiber: 2.6g
Sugar: 11.1g
Protein: 168.5g