Pork Chops with Onion Orange Marmalade

Pork Chops with Onion Orange Marmalade | Lattes & Leggings

This is a refreshing take on pork chops and happens to be one of my favorite pork dishes. Even though it does take quite a bit of time to prepare, the steps and ingredients are simple and stress-free. When it comes to thyme and rosemary, I believe dried works just as well, and it’s a great “use what you have on hand” approach to cooking this dish.

yellow onions orange marmalade

Two onions seem like a lot, but they cook down and caramelize to almost jam-like. The flavors of the onions and balsamic vinegar work so well with the orange marmalade. You get that hint of sweetness and citrus flavor from the marmalade as well as the earthy flavors from the thyme and rosemary.

sliced onions orange marmalade uncooked
half cooked onion orange marmalade
cooked onion orange marmalade

These boneless pork chops are right at a pound in weight and are cut about 1 to 1 1/2 inches thick. Since the size of these pork chops are rather thick, I thought it was best to first sear the pork chops to create a nice crust on the outside and finish baking in the oven. Otherwise they would burn if cooked on the stove the whole time. The oven keeps the meat tender and moist too. Just make sure you use an oven-proof pan.

seared pork chops

It truly is a wonderful dish that I hope you try soon. Brock doesn’t like onions at all, but he likes the taste from all of the flavors married together. He just pushes the onions to the side. Ha! So don’t be turned off by the onions.

Pork Chops with Onion Orange Marmalade | Lattes & Leggings

Pork Chops with Onion Orange Marmalade
adapted from Giada’s Kitchen

serves 2

Pork Chops:
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (8-ounce) boneless pork chops, (1-inch thick cut)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley

Onion Orange Marmalade:
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
2 tablespoons orange marmalade
1 1/2 teaspoons fresh chopped rosemary
1 1/2 teaspoons fresh chopped thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar

For the pork: In a small bowl, add the rosemary, thyme, garlic, salt, and pepper, Stir to combine. Using your hands, rub the herb mixture all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour.

For the onion orange marmalade: Using a small saucepan, heat the oil over medium-high heat. Add the onions and cook for 1 minute, stirring frequently. Add the orange marmalade, rosemary, thyme, salt, pepper, and balsamic vinegar. Stir together and reduce the heat to low. Cover and cook for 1 hour, stirring every 30 minutes. The onions will cook down and become jam-like.

Preheat the oven to 375 degrees F.

In a medium oven-safe saute pan, heat the oil over medium-high heat. Add the pork chops and cook for 2 to 3 minutes on each side until a golden crust forms. Finish baking in the oven for 15 to 20 minutes until cooked through.

Spoon the onion orange marmalade over the pork chops. Sprinkle with parsley and serve.

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12 thoughts on “Pork Chops with Onion Orange Marmalade

    • Normally I use the 2:1 rule of thumb when it come to fresh vs dried. However for this dish, I used the same amount of dried as fresh stated in the original recipe. I feel that rosemary and thyme don’t defer too much whether it’s dried or fresh…especially in this dish. Therefore, I’d think you’d be ok in keeping the quantities the same.

  1. Pingback: pork in marsala | The Beach House France

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