Wednesday, February 21, 2007
Loin Chops with Maui Onion Guava Marmalade
recipe # 183 & 184
Loin Chops with Maui Onions Guava Marmalade
two 1-inch-thick boneless pork loin chops (about 6 ounces each)
1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1 large onion (about 3/4 pound), halved lengthwise and sliced thin crosswise
1/4 cup water
2 tablespoons balsamic vinegar
2 tablespoons red-currant jelly
Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.
The yams recipe is from The Down to Earth Cookbook, which is co-written by my friend Lacie.
Maple Roasted Yams
Basically the recipe goes like this:
Boil up some yams for 5 minutes. Chop them up, mix them with sea salt and olive oil. Throw them on a baking sheet and roast them at 400 for 20 minutes. After 20 minutes toss them with some maple syrup and roast them for 10 more minutes. Then eat.
Good. Loved the pork (surprise) and really loved the yams. Nice dinner together.