Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Step 3
Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.
