Boneless Pork Loin Chops With Onion Marmalade Recipe

• Two, (1-inch-thick) boneless pork loin chops (about 6 ounces each)
• 1/2 tsp Dry rosemary, crumbled
• 1 Tbsp. Extra virgin olive oil
• 1 lrg Onion, (about 3/4 lb.), halved lengthwise and sliced thin crosswise
• 1/4 c. Water
• 2 Tbsp. Balsamic vinegar
• 2 Tbsp. 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 till warm but not smoking and saute/fry pork chops till browned on both sides, about 5 min.
3. Transfer pork chops with tongs to a plate.
4. In drippings remaining in skillet saute/fry onion till it begins to brown.
5. Add in water, vinegar, and jelly and bring to a boil, stirring till jelly melts.
6. Simmer mix, covered, over moderate heat till onion is tender, about 5 min.
7. Return pork to skillet and cook, uncovered, turning once, till cooked through and almost all liquid is evaporated, about 5 min.
8. Serves 2.

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

Taken from cookeatshare.com/recipes/boneless-pork-loin-chops-with-onion-marmalade-89019 (may not work)