Recipe courtesy of Giada De Laurentiis
Pork with Sweet Onion Marmellata
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 20 g
- Protein
- 37 g
- Cholesterol
- 114 mg
- Sodium
- 737 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 20 g
- Protein
- 37 g
- Cholesterol
- 114 mg
- Sodium
- 737 mg
Ingredients
Onion Marmellata:
Pork Chops:
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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.
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146 Reviews
Angela C.July 27, 2021
Fantastic! Guadalupe rarely disappoints. The onion marmalade was amazing. Followed the recipe to a T and it was perfect. For the pork chops, I ran out of rosemary and Thyme, so I used herbs de provence. Perfect choice. Definitely a new go to for us.
Eileen P.April 28, 2019
Love this recipe. Ive made it multiple times with the pork chops. I’ve made it with chicken in place of the pork also.
I’m thinking about trying it in a slow cooker. Has anyone ever tried that?
I’m thinking about trying it in a slow cooker. Has anyone ever tried that?
CATHY L.February 1, 2018
This is a very tasty dish I have a blood orange tree in my backyard and make my own marmalade so I'm always looking for ways to use it. It is a very tasty dish a little time-consuming to caramelize the onions but well worth it this is a great recipe .
mindy k.September 13, 2017
favorite in our house! I use apricot, mango or peach jelly/preserves, delicious!
Lisa P.March 23, 2014
Bland, bland, bland. I followed the recipe exactly. I will admit the pork was moist but the meal was a flop. No flavor whatsoever.
suzbertieMarch 9, 2014
One of my "go to" reccipes
Regarding the sweetness - check your marmalade! The recipe doens't say sweet marmalade, the most common found in American supermarkets. Use instead an English type marmalade, always made with Seville Oranges. This marmalade is tart - I even make the marmellata with a little more than a 1/4 cup, so good, AND I always use red onions. Try it - it makes a world of difference.
Regarding the sweetness - check your marmalade! The recipe doens't say sweet marmalade, the most common found in American supermarkets. Use instead an English type marmalade, always made with Seville Oranges. This marmalade is tart - I even make the marmellata with a little more than a 1/4 cup, so good, AND I always use red onions. Try it - it makes a world of difference.
Pat J.August 31, 2013
One of my all time favorites. Very easy to fix. Will be a show stopper for your guests.
Joel NJuly 22, 2013
Very good. Needed to cook onions much longer than recipe to get deep carmelization. Glad we marinated pork overnight!
ssanti1788January 27, 2013
This recipe was very delicious however can anyone tell me how to make the onion marmellata a little more jelly like? I let mine cook on low heat for 2 hours like it said and it was still watery. It still tasted delicious and my parents and I loved it! I just was hoping it would look a lot more like that picture :
lamchop4January 7, 2013
Excellent recipe and made pork bearable to eat! It's very important to tent your grilled pork to keep it juicy. Agreed with other reviewers that the marmellata was a little too sweet. Perhaps skipping the extra sugar would make it better. I used Sicilian orange marmalade.
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