Boneless Pork Loin Chops with Onion Marmalade

• two 1-inch-thick boneless pork loin chops (about 6 ounces each)
• 1/2 teaspoon dried rosemary, crumbled
• 1 tablespoon olive oil
• 1 large onion (about 3/4 pound), halved lengthwise and sliced thin crosswise
• 1/4 cup water
• 2 tablespoons balsamic vinegar
• 2 tablespoons red-currant jelly

1. Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste.
2. 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.
3. Transfer pork chops with tongs to a plate.
4. In drippings remaining in skillet saute onion until it begins to brown.
5. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts.
6. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
7. Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

pork loin chops, rosemary, olive oil, onion, water, balsamic vinegar, redcurrant jelly

Taken from www.epicurious.com/recipes/food/views/boneless-pork-loin-chops-with-onion-marmalade-11005 (may not work)