Pork With Sweet Onion Marmellata Recipes

Steps:

• 1. 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 of 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.
• 2. 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 place 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 pre-heat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes per side depending on thickness. To serve: spoon the onion marmellata over the chops. Sprinkle with the chopped parsley. Serve immediately. Enjoy!

Steps:

• 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.
• 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.

Steps:

• For pork:
• Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
• Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
• Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
• For vegetables:
• Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
• Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.