Frenched Pork Chop With Red Onion Marmalade
Featured on ABC Ch 7 WXYZ Detroit
2 ea French pork chops
Brine
½ gal apple cider
1 ¼ cup kosher salt
5 ea Juniper berries, crushed
1 ¼ cup sugar
Red Onion Marmalade
3 tablespoons extra virgin olive oil
2 lb red onions, thinly sliced
1 tablespoon brown sugar
½ cup cider vinegar
¼ cup American Premium Blends® - Tart Cherry Concentrate
¼ cup red wine
- Combine apple cider, kosher salt, juniper berries, rosemary and sugar.
- Add pork chop and marinate in brine for 40 minutes under refrigeration.
- Remove and pat dry
- Cook pork chop either on the grill, in the oven, or in a pan.
For The Marmalade
Heat olive oil in a large heavy bottomed sauce pan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add brown sugar and stir to coat. Cook until onions are golden brown and then add vinegar, cherry concentrate, and red wine until reduce by half. Then season with salt and pepper.