| 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.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”