Pork with Sweet Onion Marmellata
Tender, juicy pork chops meet their perfect match in a luscious sweet onion marmellata in this flavor-packed recipe for Pork with Sweet Onion Marmellata. The pork chops are expertly seared for a golden-brown crust and then paired with a rich, caramelized onion topping infused with brown sugar, balsamic vinegar, and fresh thyme. The marmellata, simmered to a jammy consistency with a splash of chicken stock, adds a sweet-and-savory profile that elevates the dish to gourmet status. Ready in just an hour, this recipe is ideal for a cozy weekend dinner or an impressive family meal. Serve it alongside creamy mashed potatoes, roasted vegetables, or a crisp green salad for a beautifully balanced and satisfying plate. Perfect for impressing dinner guests without hours in the kitchen, this dish combines simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 medium Yellow onions
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Chicken stock
Instructions
Pat the pork chops dry with a paper towel and season both sides with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove from the skillet, cover loosely with foil, and set aside.
While the pork rests, thinly slice the yellow onions.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the sliced onions.
Cook the onions, stirring occasionally, for about 15-20 minutes until they are soft and caramelized. If they begin to stick to the pan, add a splash of water to deglaze as needed.
Sprinkle the brown sugar over the onions, stir to combine, and cook for 2-3 minutes until the sugar has dissolved.
Add the balsamic vinegar and fresh thyme to the onions. Stir well and cook for another 2 minutes to allow the vinegar to reduce slightly.
Pour the chicken stock into the skillet and bring it to a gentle simmer. Let the onion mixture cook for an additional 5 minutes, stirring occasionally, until thickened to a jammy consistency.
Return the pork chops to the skillet, nestling them into the marmellata. Spoon some of the onion mixture over the chops and heat for 2-3 minutes to warm through.
Serve the pork chops topped with the sweet onion marmellata, alongside your choice of sides such as mashed potatoes, roasted vegetables, or a simple green salad.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 44.0 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
