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l/3 cup olive oil, plus more for gilling
6 Vidalia onions, thinly sliced
6 garlic cloves, chopped
l/2 cup chopped pecans
l/2 cup chicken broth
l/4 cup balsamic vinegar
l tbsps. bourbon
l/4 cup honey
l/2 cup grated Parmesan cheese
3 tbsps. chopped fresh rosemary
s&p to taste
4 thick cut pork loin chops at room temp
In a large saute pan over med heat warm l/3 cup oil. Add onions, garlic and pecans and cook stirring occasionally until onions are tender and mixture is evenly browned, 25-30 min. Stir in chicken broth, vinegar and bourbon and cook until liuid evaporates, 8-l0 min. Remove from heat and stir in honey, cheese, rosemary s&0. (The marmalade can be covered and refrigerated for up to l week) Preheat a grill pan over high heat. Lightly coat pork chops with olive oil, season wtih s&p and sear until well browned, 2-3 mins. per side. Reduce heat to med and cook chops until done to your loking. Serve chops with onion marmalade alongside.
Serves 4 Williams-Sonoma

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