Pork chops with red onion and balsamic marmalade recipe
 Rosemary roasted pork chops are served with a sticky red onion marmalade and herby potato salad. The perfect Sunday meal for transitioning towards autumn. 4 thick-cut pork chops on the bone1 tbsp extra virgin olive oil1 tsp chopped rosemary leaves, plus 2–3 rosemary springs1 garlic clove, finely choppedsea salt and freshly ground black pepper 4 thick-cut pork chops on the bone 1 tbsp extra virgin olive oil 1 tsp chopped rosemary leaves, plus 2–3 rosemary springs 1 garlic clove, finely chopped sea salt and freshly ground black pepper 800g/1lb 12oz baby potatoes, halved3 tbsp mayonnaise1 lemon, juice and zest 1 tbsp finely chopped fresh chives 800g/1lb 12oz baby potatoes, halved 3 tbsp mayonnaise 1 lemon, juice and zest 1 tbsp finely chopped fresh chives 2 tbsp extra virgin olive oil1 medium red onion, thinly sliced2 tsp balsamic vinegar1 tbsp soft light brown sugar 2 tbsp extra virgin olive oil 1 medium red onion, thinly sliced 2 tsp balsamic vinegar 1 tbsp soft light brown sugar Method Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable.To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Preheat the oven to 220C/200C Fan/Gas 7. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes.Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable. Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable. To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes. Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary.