02-22-2005, 01:53 PM
Nonstick vegetable oil spray
3/4 cup ketchup
1/4 cup plus 1 tablespoon mild-flavored (light) molasses
1/4 cup bourbon
2 tablespoons Dijon mustard
1 large clove garlic, minced
6 pork loin chops, each about 1-inch thick
Spiced Onion Marmalade (recipe follows)
Preheat oven to 400 degrees F. Spray baking sheet with vegetable oil spray.
Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 tablespoon glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150 degrees F, about 30-45 minutes or until tender.
Serve with warm Spiced Onion Marmalade.
Spiced Onion Marmalade
1/4 cup olive oil
1 pound sweet onions, such as Vidalia, diced
3 garlic cloves, chopped
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons tomato paste
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes.
Add vinegar and sugar and cook 5 minutes, stirring often.
Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute.
Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)
3/4 cup ketchup
1/4 cup plus 1 tablespoon mild-flavored (light) molasses
1/4 cup bourbon
2 tablespoons Dijon mustard
1 large clove garlic, minced
6 pork loin chops, each about 1-inch thick
Spiced Onion Marmalade (recipe follows)
Preheat oven to 400 degrees F. Spray baking sheet with vegetable oil spray.
Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 tablespoon glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150 degrees F, about 30-45 minutes or until tender.
Serve with warm Spiced Onion Marmalade.
Spiced Onion Marmalade
1/4 cup olive oil
1 pound sweet onions, such as Vidalia, diced
3 garlic cloves, chopped
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons tomato paste
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes.
Add vinegar and sugar and cook 5 minutes, stirring often.
Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute.
Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)