Pork Chops with Cabbage and Onion Marmalade

MM: Pork Chops with Cabbage and Onion Marmalade
---------- Recipe via Meal-Master (tm) v8.02
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Title: Pork Chops with Cabbage and Onion Marmalade
Categories: Pork
Yield: 4 servings
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------------------------ MARMALADE------------------------
6 1/2 tb Olive oil
2 lb Bermuda onions, sliced
-3/8" thick
1 ts Dried oregano
Salt and pepper
1/3 c Firmly packed dark brown
-sugar
1/2 c Chicken stock
1/3 c Red wine vinegar
2 tb Redcurrant jelly
Fresh lemon juice (opt)

---------------------------PORK---------------------------
1 tb Olive oil
4 Thick pork loin chops
-trimmed of fat
Coarsely grated zest
-of 1 orange
Juice of 1 orange
1/3 c Dry white wine
1/4 Head green cabbage
-cut into large chunks
1/4 ts Cumin seeds
Salt and pepper
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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.
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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.
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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.
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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.
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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.
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Recipes comes from New South Wales.
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