Pork Steak with Red Onion Marmalade


  • 2 each Pork Steaks
  • Brine
  • 1/2 Gal. Apple Cider
  • 1 1/4 Cup Kosher Salt
  • 5 ea. Juniper Berries, crushed
  • 1 1/4 Cup Sugar
  • Red Onion Marmalade
  • 3 Tbs Extra Virgin Olive Oil
  • 2 Lbs Red Onions, Thinly Sliced
  • 1 Tbs Brown Sugar
  • 1/2 Cup Cider Vinegar
  • 1/4 Cup Cherry Concentrate
  • 1/4 Cup Red Wine


  1. Combine apple cider, kosher salt, juniper berries, rosemary and sugar.
  2. Add pork chop and marinate in brine for 40 minutes under refrigeration.
  3. Remove and pat dry.
  4. Cook the pork steak on the grill, in the oven or in a pan.
  5. For the Marmalade –
  6. Heat olive oil in a large heavy bottomed sauce pan and add the onions.
  7. Cook over medium heat until they begin to soften (about 10 minutes), then add brown sugar and stir to coat.
  8. Cook until onions are golden brown and then add vinegar, cherry concentrate, and red wine until reduce by half.
  9. Season with salt and pepper to taste.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Montoya Pinot Noir – Monterey, California - $12.99 750mL “ Aromas of bing cherries, spicebox, cinnamon and vanilla make this California Pinot Noir pair beautifully with lighter roast meals.”