AllenOK
Executive Chef
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Glazed Pork Chops with Spiced Onion Marmalade
Yields: 6 servings
Nonstick vegetable oil spray
¾ c ketchup
¼ c + 1 T mild-flavored (light) molasses
¼ c bourbon
2 T Dijon mustard
1 t garlic, minced
6 pork loin chops, each about 1” thick
Spiced Onion Marmalade (recipe follows)
Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 T glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150°F, about 30 - 45 minutes or until tender. Serve with warm Spiced Onion Marmalade.
Spiced Onion Marmalade
Yields:
¼ c olive oil
1 # sweet onions, such as Vidalia, diced
1 T garlic, chopped
¼ c balsamic vinegar
¼ c (packed) golden brown sugar
2 T tomato paste
½ t ground ginger
¼ t ground cloves
¼ t ground nutmeg
Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Reheat before serving.)
Glazed Pork Chops with Spiced Onion Marmalade
Yields: 6 servings
Nonstick vegetable oil spray
¾ c ketchup
¼ c + 1 T mild-flavored (light) molasses
¼ c bourbon
2 T Dijon mustard
1 t garlic, minced
6 pork loin chops, each about 1” thick
Spiced Onion Marmalade (recipe follows)
Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 T glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150°F, about 30 - 45 minutes or until tender. Serve with warm Spiced Onion Marmalade.
Spiced Onion Marmalade
Yields:
¼ c olive oil
1 # sweet onions, such as Vidalia, diced
1 T garlic, chopped
¼ c balsamic vinegar
¼ c (packed) golden brown sugar
2 T tomato paste
½ t ground ginger
¼ t ground cloves
¼ t ground nutmeg
Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Reheat before serving.)
