Ingredients
6
pork loin or rib chops, about 1 inch thick (about 2 lb)
1
cup dry Marsala wine or Progresso™ beef flavored broth (from 32-oz carton)
1
tablespoon balsamic vinegar
1
tablespoon fresh lemon juice
1
teaspoon honey
2
tablespoons olive or vegetable oil
1/2
cup chopped red onion
2
cloves garlic, finely chopped
1
cup Kalamata olives, pitted
1
tablespoon chopped fresh thyme leaves
1
tablespoon chopped fresh parsley
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
Place pork in shallow glass or plastic dish. In small bowl, mix wine, vinegar, lemon juice and honey; pour over pork. Turn pork to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.
In 12-inch skillet, heat oil over medium-high heat. Cook remaining ingredients in oil about 5 minutes, stirring frequently, until onion is tender.
Remove pork from marinade; reserve marinade. Add pork to skillet. Cook about 10 minutes, turning pork once, until pork is brown. Add reserved marinade. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until pork is no longer pink when cut near bone. Serve pork with pan sauce.
