Pork with Sweet Onion Marmellata,
Recipe Courtesy of Giada De Laurentiis

Ingredients
Onion Marmellata:

• 1/4 cup EVOO - I used 1 tbs. of EVOO
  
• 4 large onions, thinly sliced (about 3 pounds)
• 1/4 cup orange marmalade
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar (or more to taste) - I used 1 tbs. of honey.

Pork Chops:

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 to 6 pork chops
• 1/4 cup chopped fresh flat-leaf parsley

Directions

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. 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.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

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. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Note: These were probably some of the best pork chops I have ever eaten. I highly recommend this recipe :)

Collard Greens

Ingredients

• 1 tbs. EVOO
  
• 1 small onion, chopped
  
• 1 - 16 oz. package of frozen collard greens
  
• 2 cloves garlic
  
• 1 can chicken broth (Swanson Natural Goodness is gluten-free)
  
• 2 tbs. apple cider vinegar
• 1 tbs. maple syrup
• 1/8 tsp. crushed red pepper flakes
  
• 1/2 tsp. kosher salt

Directions

• In medium sauce pan, heat EVOO over medium heat. Add onion and saute until it begins to turn golden brown. Add remaining ingredients and cover. Let simmer for 30 minutes to 1 hour. Serves 5.
  

Butter Beans and Tomatoes

Ingredients

• 1 tbs. EVOO
• 1 small onion, chopped
• 3 cloves garlic
• 1 can diced tomatoes
• 2 cans chicken broth
• 3 1/2 cups of fresh butter beans or 1-16 oz. bag of frozen butter beans, thawed
• 2 tsp. dried parsley
• 1/4 tsp. oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 tbs. Worcestershire sauce
• 1 tbs. Heinz 57

Directions

• Heat EVOO over medium heat in large sauce pan. Add onion and saute until golden brown. Add remaining ingredients and cover. Let simmer for 1 to 1 1/2 hours. Remove lid during last 20 minutes of cooking to allow sauce to thicken. Serves 6 to 8.
  

The complete meal...



Random Facts

• One day, my own kitchen will have polka dot dishes and bright yellow walls.
  
• I hate yard work. Every house should come with a lifetime lawn care service.
  

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