Pork Chops with Maple Bacon Onion Jam - Yum

First of all - Happy New Year!

Last night, I decided to try a variant of the "Terrific Pork Chop Recipe" that I had found on YouTube and posted about 15 months ago (http://www.youtube.com/watch?v=mAjlfkzr2sg). I have used that recipe over and over because it consistently produces such great results.

This time, I made a couple of changes that produced a very tasty dish (and also saved some onion chopping).

Part way through the cooking process, I spooned onto each pork chop a couple of spoons full of Stonewall Kitchen's Maple Bacon Onion Jam. (I had originally purchased this jam to put on Tuscan pecorino cheese and toasted baguette - a delicious appetizer.)

Below is the jam version of the recipe:

Ingredients

- Two - four pork loin chops 
- Several sprigs of fresh rosemary (or some dried rosemary)
- As many cloves of garlic as you'd like, chopped coarsely. I use four large cloves
- Two soup spoons (or more) of Stonewall Kitchen's Maple Bacon Onion jam for each pork chop
- salt and pepper to taste

Directions

- Preheat the oven to 350 degrees.
- Put a couple of tablespoons of olive oil in an oven-safe skillet.
- Heat the olive oil over medium high heat.
- Put the pork chops and rosemary into the skillet and cook the chops for 3-4 minutes on one side.
- Turn the chops with tongs, not a fork.
- Add the garlic, and put a couple of spoons full of jam on top of each pork chop.
- Cook for another 3-4 minutes.
- Put the skillet in the oven and cook for 4-5 minutes.
- Remove the skillet from the oven, using oven-safe gloves or other protection to hold the skillet.
- Remove the pork chops from the skillet  and let them rest for 4-5 minutes. Serve.