Pork Chops or Chicken with Vanilla Scented Onion Marmalade
4 boned center-cut pork loin chops (about 1 inch thick) or 4 chicken breast halves
3 sweet onions (Vidalia or Maui if available, otherwise red onions are fine), peeled, halved lengthwise and thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
1/3 cup apple cider vinegar
2 tablespoons brown sugar
large pinch of Rain’s Choice ground Vanilla Bean Powder
1/2 teaspoon Rain’s Choice pure Vanilla Extract
Pour olive oil into a 12-inch frying pan over medium-high heat. When hot, add chops or chicken breasts and cook, turning once, until well browned on both sides, about 6 minutes total.
Transfer meat to a plate. Add onions and garlic to pan, turning heat down a bit. Stir frequently until onions are very soft and browned, 20 to 25 minutes. Stir in vinegar, brown sugar, and cook scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
If using pork chops, place them on top of onion mixture and cover pan. Cook until chops are cooked through, but not dry (cut to test) or about 6 to 8 minutes. Turn off heat, set chops on serving platter or plates, then add vanilla salt and extract to frying pan. Mix with onions, then spoon onion mixture over the chops.
If using chicken breasts, return chicken to pan on top of onion mixture briefly to heat through. Don’t allow the chicken breasts to get dry. Remove chicken to serving platter, and follow the above instructions.
This would be delicious served with crispy home fries and cinnamon-vanilla poached apple slices on the side.