| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork |
4 |
Servings |
INGREDIENTS
| 6 1/2 |
tb |
Olive oil |
| 2 |
lb |
Bermuda onions, sliced 3/8" thick |
| 1 |
ts |
Dried oregano |
|
|
Salt and pepper |
| 1/3 |
c |
Firmly packed dark brown sugar |
| 1/2 |
c |
Chicken stock |
| 1/3 |
c |
Red wine vinegar |
| 2 |
tb |
Redcurrant jelly |
|
|
Fresh lemon juice (opt) |
| 1 |
tb |
Olive oil |
| 4 |
|
Thick pork loin chops trimmed of fat |
|
|
Coarsely grated zest of 1 orange |
|
|
Juice of 1 orange |
| 1/3 |
c |
Dry white wine |
| 1/4 |
|
Head green cabbage cut into large chunks |
| 1/4 |
ts |
Cumin seeds |
|
|
Salt and pepper |
INSTRUCTIONS
MARMALADE
PORK
1. To make marmalade, warm oil in large heavy pot over medium heat. Add
onions and cook, stirring, until they begin to carmelize, about 15 minutes.
Add oregano, salt and pepper to taste, and sugar and cook gently for 10
minutes.
2. Add stock and vinegar and cook over high heat until most of the liquid
evaporates, about 4-5 minutes. Add jelly and stir until melted. Taste and
adjust with lemon juice if necessary. Spoon into a heatproof bowl and
cover to keep warm.
3. To cook pork, warm oil in heavy pot over medium heat. Add chops in a
single layer and saute, turning once, until golden on each side. Add orange
zest and juice and wine, cover tightly, and cook gently until fork tender,
about 12-15 minutes. Transfer pork chops to platter and keep warm.
4. Add cabbage to same pan and cook over high heat, stirring for 3
minutes. Partially cover and cook until cabbage is just tender, about 4-5
minutes. Season with cumin seeds and salt and pepper to taste.
5. To serve, divide marmalade among four warmed dinner plates. Place
cabbage on top and lean chops against vegetables. Spoon pan juices over top
and serve at once.
Recipes comes from New South Wales. Submitted By JOPETE@ATLAS.ODYSSEE.NET
On WED, 20 DEC 1995 090339 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“God is humble”