Tara and I have been on a bit of a Pork Chop kick of late. I felt that I needed to get the technique of cooking to become second nature, instead of second guessing. And Tara? Tara simply wanted to have pork chops.
So I’ve tasked myself with finding new and unique ways to present this most basic of meals. My response? Top with new and interesting sauces.
The Onion relish here uses bay leaves, which is the reason it has made its way to this post. It’s about a 40 minute process from start to finish, which is a longer cooking time than the pork chops themselves. But it is worth it. At the end we had a savory relish that complimented the pork quite well.
- 3 Tablespoon butter
- 2 yellow onions, sliced
- 1 red onion, sliced
- 1/2 cup sweet marsala wine
- 1 Tablespoon balsamic vinegar
- 2 teaspoons honey
- 3 bay leaves
- 1/2 teaspoons dried thyme
- 1/2 teaspoons ground corriander
- 1/4 teaspoons ground allspice
- salt and pepper to taste
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until softened, but not browned.
In a small bowl, mix together the wine, vinegar and honey. Add to the onions. Add the bay leaves, thyme, corriander, allspice, and salt and pepper.
Bring the the mixture to a boil and then reduce to a simmer. Cook for 30 minutes, stirring occasionally. The wine should be reduced to a thickened syrup.
The relish can be served hot. In fact, I recommend it.
Makes approx. 3 cups