1 1/2 teaspoon dried rosemary, crumbled
3 tablespoon olive oil
3 large onions (about 2 1/4 pounds), halved lengthwise and sliced thin crosswise
3/4 cup water
6 tablespoons balsamic vinegar
6 tablespoons red-currant jelly
Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.
Epicurious.com
