Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　two 1-inch-thick boneless pork loin chops (about 6 ounces each)

　　1/2 teaspoon dried rosemary, crumbled

　　1 tablespoon olive oil

　　1 large onion (about 3/4 pound), halved lengthwise and sliced thin crosswise

　　1/4 cup water

　　2 tablespoons balsamic vinegar

　　2 tablespoons red-currant jelly

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.