Pork Chops with Red Onion Marmalade

Name: Pork Chops with Red Onion Marmalade
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 pcs pork chop; 1 tbsp margarine; 0.5 tsp salt; 0.25 tsp pepper; 2 pcs red onion; 3 tbsp red wine vinegar; 2 tbsp orange marmalade; 1 package asparagus bean

20 min

2 portions

pork dinner quick

Plan this

Ready in 20 minutes and way more interesting than plain pork chops. The red onion marmalade is sweet, tangy, and a little caramelized — it makes the whole plate.

Instructions

1
Get a pan really hot, then brown the pork chops quickly on both sides. Season with salt and pepper, take the pan off the heat, and let them finish cooking with a lid covering about three-quarters of the pan for around 5 minutes.
2
In a separate pan over medium heat, fry the red onion rings until they're soft.
3
Turn up the heat, pour in the red wine vinegar, and let it cook down and reduce.
4
Stir in the orange marmalade and let it bubble until it's lightly caramelized.
5
Meanwhile, cook the asparagus beans in lightly salted water. Serve everything together.

Per average serving

311

Calories

kcal

Protein

Carbs

16.6

Fat

1.8g

Fiber

7.5g

Sugar

346mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

311

Calories

kcal

Protein

Carbs

16.6

Fat

1.8g

Fiber

7.5g

Sugar

346mg

Sodium

Tips from the kitchen

Get the pan smoking hot before the chops go in. You want a quick sear, then off the heat with the lid on so they cook gently and stay juicy instead of drying out.
Slice the red onions into rings, not chopped bits. They hold their shape better as they soften and look nicer in the marmalade.
When you add the vinegar, stand back a second. It hisses and the smell is sharp, but that bites off as it reduces down to almost nothing.
The marmalade is done when it goes glossy and a little sticky. Pull it before it turns dark and bitter.
Drop the asparagus beans in the water last so they're hot and still have a bite when everything hits the plate.

Ways to vary it

Swap the orange marmalade for fig jam if you've got some open. It leans the onions more savory and goes well with the pork.
A splash of balsamic in place of half the red wine vinegar gives the marmalade a darker, rounder taste.
If asparagus beans aren't around, green beans or sugar snaps cook in about the same time.

Storage & leftovers

Keep the chops and marmalade in the fridge up to 3 days in separate containers. The marmalade actually tastes better the next day. I wouldn't freeze the chops, they go rubbery, but reheat them low and slow in a covered pan with a spoonful of the marmalade so they don't dry out.

What to serve with it

Some crusty bread to mop up the marmalade, or boiled potatoes if you want it to feel more like a proper dinner. A glass of the same red wine vinegar's cousin, a light red, doesn't hurt.

By Untrained ChefPublished 5 May 2026 · Updated 11 July 2026

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