Day 2 - Pork Chops with Sweet Onion Marmalade and Butternut Squash with Cranberries

On the menu tonight was thick grilled pork chops with a sweet onion marmellata (marmalade), a recipe adapted from the 'Giada's Kitchen' cookbook.  The side dishes consisted of sauteed butternut squash with dried cranberries and steamed broccoli.

Pork Chops with Sweet Onion Marmalade


For the Onion Marmalade:

4 large onions
1/4 cup olive oil
1/4 c orange marmalade
1 tbls. chopped rosemary
1 tbls. chopped thyme
1 tsp. salt
1 tsp. ground pepper
2 tbls. balsamic vinegar
1 tbls. sugar

In a pan, heat oil and add onions, cooking about 3-4 minutes.  Meanwhile, combine the rest of the Marmalade ingredients in a bowl and whisk together.  Pour over the onions and stir.  Lower your heat to a low simmer, cover, stirring occasionally.  Start this part of your meal first so the onions begin to caramelize and the flavors get soaked in.

For the Pork Chops:

1 tbls. chopped rosemary
1 tbls. chopped thyme
3 minced garlic cloves
1 tsp. salt
1 tsp. pepper
4-6 pork chops
1/4 - 1/2 cup olive oil

Combine all ingredients in a bowl and whisk together.  Pour mixture over pork chops, making sure to coat generously.  Cover and refrigerate for a minimum of an hour so the flavors sink in.  Cook up on a hot grill.  I made chops about 1" thick and cooked them 10 minutes per side.  They were nice and juicy.

Pour your Sweet Onion Marmellata over the chops and enjoy.

Sauteed Butternut Squash and Dried Cranberries


1 medium squash
1 handful of cranberries
1 tsp salt
1 tsp pepper
1/8 cup olive oil
a pinch of nutmeg
2 tbls. parsley

Cut up your squash into cubes, salt and pepper.  Heat your olive oil and saute squash, add your pinch of nutmeg and stir.  After the squash becomes tender throw in a handful of cranberries and 2 tbls. of parsley. Cook for two minutes more.