Submitted by Americo
Serves 4-6
Ingredients
| 1 tbsp fresh rosemary, chopped |
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1 tbsp fresh thyme, chopped |
| 2 cloves garlic, minced |
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1 tsp kosher salt |
| 1 tsp black pepper, freshly ground |
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4-6 pork chops |
| ¼ c. fresh flat-leaf parsley, chopped |
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Onion Marmellata
| ¼ c. olive oil |
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4 large onions, thinly sliced (~3 lbs.) |
| ¼ c. orange marmalade |
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1 tbsp fresh rosemary, chopped |
| 1 tbsp fresh thyme, chopped |
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1 tsp kosher salt |
| 1 tsp black pepper, freshly ground |
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2 tbsp balsamic vinegar |
| 1 tbsp sugar (to taste) |
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Directions
- For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil & the onions. Stir to combine & cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency & a deep mahogany color.
- Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap & reserve in the refrigerator.
- About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
