Pork with Sweet Onion Marmellata

21 May

So I’ve been planning to make this recipe for about 2 weeks now and finally bought the stuff for it on my weekly trip to the store this past weekend.  It’s really not complicated, it just takes a while.  This is a Giada DeLaurentis recipe that I only made one time before, several years ago. For ages, I thought I hated pork, because growing up all of the pork I ate at the texture of rubber because unbeknownst to me, my mom was over-cooking it (sorry mom!).  It wasn’t until I had some pork tenderloin out that I realized I loved pork.  It is the other white meat after all.  So here is a yummy recipe for a day that you have a few hours to let the onions caramelize.

What you need:

Onion Marmellata:

Olive Oil

3-4 Large Onions (I bought sweet onions)

1/4 cup orange marmalade

1 Tbsp rosemary

1 Tbsp fresh thyme (or about 1/2 dried)

1 Tsp kosher salt

1 tsp fresh ground pepper

2 Tbsp Balsamic vinegar

1 Tbsp Sugar

For the Pork:

4 Pork Chops (or a 1 lb Pork Tenderloin – what I used today)

1 Tbsp rosemary

1 Tbsp fresh thyme (or about 1/2 dried)

2 cloves garlic

1 tsp kosher salt

1 tsp fresh ground black pepper

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.
IMG_0578
 
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.  This is what it looks like at the end!
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Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl.

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Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops (or loin). Cover with plastic wrap and reserve in the refrigerator.
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I then went and did my workout.  Today was shoulders.  I jacked up my right shoulder up back in December.  I tried the chiropractor and it got a little better, but not enough.  Finally, about 4 weeks ago, I went to see a physical therapist, and it’s finally getting back to normal.  I kept thinking, is this what getting old means, being in constant pain and not being able to do a push-up.  That’s crap.  So I was ecstatic that it started to improve and I could get back to my normal weight lifting routine!

 
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. For a one pound pork loin, I cooked it in the oven at 350 for 40 minutes.  The important thing is to get it to an internal temperature of 145.
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To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
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Seriously, this was really good, better than I remembered.
 
 
My house smelled awesome while this was cooking!  I let the pork rest for a bit after I took it out.  I ate a salad and heated up a yam in the microwave that I forgot to throw in the oven (oops).
 
 
While this does have a good big of sugar in it, it only has about 320 calories with 11 grams of fat.  Add in the salad with balsamic dressing and yam and dinner is about 540 calories.  Not too bad and it’s pretty balanced.  Protein (pork), veg (salad), healthy carb (potato).
 
 
Normally I cook enough for 6 servings of something and freeze half.  For this, I didn’t think the onion would freeze well, so I went with just 3 onions and 1 pound of meat, enough for 4 dinners this week.  I’ll be sick of it by Thursday.  What I normally do is put 3 servings of something in the freezer and pull 3 servings of something else out (or go with sandwiches the other nights) to keep dinner interesting.  Also, with healthy home cooked meals in the freezer, I never have an excuse to eat poorly.  That doesn’t mean that I don’t go out to eat and splurge or occasionally order pizza, it just means I have no excuse when I do!
 
 
So that’s dinner for this week.  My friend Jen and I are going to try to get to a barre class this week, so I will let you know what that is like if we go!
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2 Responses to “Pork with Sweet Onion Marmellata”

  1. Kim May 21, 2013 at 2:35 am #

    Will have to try this recipe! Love the blog and the step-by-step photos.

  2. Mom May 29, 2013 at 1:10 am #

    Enjoyed the commentary on why you now love pork. YOU, have made my cooking better.
    Love, Mom

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