Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil -

  2. 3 pounds onion thinly sliced -

  3. 1/4 cup apricot jelly -

  4. 1 tablespoon fresh rosemary - chopped -

  5. 1 teaspoon kosher salt -

  6. 1 teaspoon pepper -

  7. 2 tablespoons balsamic vinegar -

  8. 1 teaspoon sugar or to taste PORK CHOPS: -

  9. 4 pork chops at least

  10. 1/2 inch thick - 1 tablespoon fresh rosemary - chopped -

  11. 1 teaspoon Herbs de Provence -

  12. 2 cloves garlic minced salt and pepper to taste fresh parsley - chopped for garnish

Instructions Jump to Ingredients ↑

  1. Place pot over medium high heat. Add oil and onions. Stir to combine and cook for approximately 5 minutes. Add the rest of the ingredients. Reduce heat to low. Cover and cook on low for 2 hours, stirring occassionally and scraping up the brown bits. The onions should become soft and carmelized with a mahogany color. Combine rosemary, herb de provence, garlic, salt and pepper in a small bowl. Using fingers or a fork, work all of the ingredients together until well combined. Rub the mixture over the pork chops. Cover with plastic wrap and keep in the refrigerator until ready to grill. Place a grill pan over medium high heat or preheat a grill. Grill the chops to medium, approximately 7 minutes per side depending on the thickness. Place pork chops on a serving platter, spoon apricot onion topping over the top, sprinkle with chopped parsley.


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