Pork chops with cabbage & onion marmalade
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Pork chops with cabbage & onion marmalade
  Pork    Cabbage    Onion    Marmalade  
Last updated 6/12/2012 1:18:38 AM. Recipe ID 49579. Report a problem with this recipe.
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      Title: Pork chops with cabbage & onion marmalade
 Categories: Pork
      Yield: 4 Servings
 
MMMMM-------------------------MARMALADE------------------------------
  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)

MMMMM----------------------------PORK---------------------------------
      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
 
  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.
 




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Recipe ID 49579 (Apr 03, 2005)

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