Pork chops with cabbage and onion marmalade

4 Servings

Ingredients

Quantity Ingredient
6½ tablespoon Olive oil
2 pounds Bermuda onions, sliced 3/8\" thick
1 teaspoon Dried oregano
Salt and pepper
⅓ cup Firmly packed dark brown sugar
½ cup Chicken stock
⅓ cup Red wine vinegar
2 tablespoons Redcurrant jelly
Fresh lemon juice (opt)
1 tablespoon Olive oil
4 Thick pork loin chops trimmed of fat
Coarsely grated zest of 1 orange
Juice of 1 orange
⅓ cup Dry white wine
¼ Head green cabbage cut into large chunks
¼ teaspoon Cumin seeds
Salt and pepper

Directions

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@...

On WED, 20 DEC 1995 090339 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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