6 center cut
cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops
and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
RED ONION MARMALADE:
may be made up to 2 days ahead).
Heat olive oil
in a large heavy bottomed saucepan and add the onions. Cook over medium heat
until they begin to soften, about 10 minutes, then add the brown sugar and stir
to coat. Season with salt and pepper.
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