Pork with Sweet Onion Marmellata

This recipe is from Giada's Kitchen cookbook by Giada De Laurentiis. I have been having a great time cooking through my cookbooks.


I love pork. I can not stand pork chops that are still on the bone. Not exactly sure why, but I do remember a couple of times eating the boned pork chops and chomping down on small fragments of bone. So now when the recipe calls for chops I use only boneless. Ya Ya Ya, I know the bone is where all the flavors are but I can not bring myself to buy them.


While the onions were cooking I had "taste" them... Oh my goodness I loved them. I don't normally eat marmalade but it made the onions oh so sweet.


I thought this was a delicious dish. I actually had some of the onions on my burger the next night.


Pork with Sweet Onion Marmellata


Ingredients

Onion Marmellata:


1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)


Pork Chops:


1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley


Directions

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Giada's Pork chops with Fennel and Capers

I was watching the Giada DeLaurentis on the Food Network a couple of weeks. She was making pork chops. Now I am not a big fan of pork chops with the bone in. So when I was watching this show I said I had to make this recipe, it uses Boneless Chops.


I have never used nor touched fennel before and I wanted to try something different. I have always heard that fennel smells like licorice, which I do not like at all. I was skeptical about trying the fennel and realized it was "that" strong of a smell.


The one negative thing that I have to say about cooking this recipe is I NEED a larger pan. It was very good.

Pork Chops with Fennel and Caper Sauce

Ingredients


1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Directions


In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.


Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.


Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.