Australian pork chop with onion marmalade and cabbage

Ingredients for 4 servings:

• 4 pork chops
• 1 tbsp olive oil
• 100 ml dry white wine
• 1 oregano
• ½ head of white cabbage, cut into strips
• ½ tsp cumin
• salt and pepper
• 100 ml olive oil
• 1 kg onion(s), red
• 1 tsp oregano, dried
• 125 ml chicken stock
• 80 ml red wine vinegar
• 70 g brown sugar
• 2 tbsp currant jelly, red
• lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pork chops with cabbage and onion jam

It’s best to start with the onion jam. Peel the onions and slice them about 1 cm thick. Roast them in the olive oil over low heat for 15 minutes, stirring regularly. Stir in the oregano, salt, and pepper, and simmer for another 10 minutes. Add the chicken stock, vinegar, and sugar, and reduce considerably. Mix in the blackcurrant jelly and season with lemon juice. Season the pork chops with salt and pepper, and sear them on both sides in olive oil. Peel the zest from the orange and squeeze out the juice. Add both to the chops along with the white wine. Cover and simmer for 10 to 15 minutes. Keep the chops warm. Braise the white cabbage strips with the cumin in the meat stock, covered, for five minutes. Then simmer, partially covered, for another five minutes to reduce the liquid slightly. Season with salt and pepper.