MM: Pork Chops with Cabbage and Onion Marmalade =20 =20 ------------------------ MARMALADE------------------------ 6 1/2 tb Olive oil

2 lb Bermuda onions, sliced

-3/8" thick 1 ts Dried oregano

Salt and pepper 1/3 c Firmly packed dark brown

-sugar 1/2 c Chicken stock

1/3 c Red wine vinegar

2 tb Redcurrant jelly

Fresh lemon juice (opt)

---------------------------PORK--------------------------- 1 tb Olive oil

4 Thick pork loin chops

-trimmed of fat Coarsely grated zest -of 1 orange Juice of 1 orange 1/3 c Dry white wine

1/4 Head green cabbage

-cut into large chunks 1/4 ts Cumin seeds

Salt and pepper =20 1. To make marmalade, warm oil in large heavy pot

over medium heat. Add onions and cook, stirring, until they begin to carmelize, about 15 minutes. Add oregano, salt and pepper to taste, and sugar and cook gently for 10 minutes. =20 2. Add stock and vinegar and cook over high heat

until most of the liquid evaporates, about 4-5 minutes. Add jelly and stir until melted. Taste and adjust with lemon juice if necessary. Spoon into a heatproof bowl and cover to keep warm. =20 3. To cook pork, warm oil in heavy pot over medium

heat. Add chops in a single layer and saute, turning once, until golden on each side. Add orange zest and juice and wine, cover tightly, and cook gently until fork tender, about 12-15 minutes. Transfer pork chops to platter and keep warm. =20 4. Add cabbage to same pan and cook over high heat,

stirring for 3 minutes. Partially cover and cook until cabbage is just tender, about 4-5 minutes. Season with cumin seeds and salt and pepper to taste. =20 5. To serve, divide marmalade among four warmed

dinner plates. Place cabbage on top and lean chops against vegetables. Spoon pan juices over top and serve at once. =20 Recipes comes from New South Wales. =20 -----