Pork with Sweet Onion Marmellata Onion Marmellata: 1/4 Cup olive oil 4 large onions, thinly sliced (about 3 cups) 1/4 cup orange marmalade 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon sugar or more to taste Pork Chops: 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 4 to 6 pork chops 1/4 chopped fresh flat leaf parsley For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 min. Add remaining ingredients. Reduce heat to low. Cover and cook over low heat for 2 hours, stirring every 30 min. The onions should be a soft, jam consistency and a deep brown color. Meanwhile, for the pork chops combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using fingers, work the ingredients together until well mixed. Rub this mixture over the pork chops. Cover with plastic wrap and put in refrigerator. About 20 min before the onion mixture is done, put chops in pan and cook to your preferred doneness. Serve chops with the onion marmellata over the chops. Sprinkle with the chopped parsley.