When exactly did we become pork chops? From shark and peixinho ( little fish in Portuguese ). If you have a partner and you are in love you probably know what I’m talking about, we find all the time cute nicknames to call each other, like we started with shark and “peixinho” in Australia where we met 8 years ago, because he is 6 years younger than me, so I told him that he was to young for me and made me feel like a shark about to eat a little fish. After that we called each other “bebe” “ bubu” “bibi” “Bubi” “ Mumu” we only call our real names in very serious occasions, or when having a fight. And now all of a sudden we become pork chops. He came from work one day with some flowers and wine, opened the door and said: Hey pork chops!  He was saved because of his offerings. Who can be angry with a man with flowers and wine? Especially because it was just a regular day. No special occasion. But I wasn’t surprised because I’m very demanding when it comes to romance, I don’t accept being treated special only on special dates like: birthdays, valentines day or anniversary, I think we have to be romantic every day and give each other little treats all the time. And if there is a special occasion, well ….be extra special. I’ve learned that with my grandmother, do it today, be special today and right now. My grandfather went to work and they didn’t say even goodbye or kissed. He never came back. He had an accident in his work and died. So she felt terrible for years because she didn’t say a word when he left.So she always tells me, live “now” think about now, not the past, not the future. I think she is absolutely right, most of us think that will be happy only when such and such happens, and forget to be happy right now.I’m pretty happy, of course I have dreams and think that I could be happier, prettier, skinnier, richer, or have a bunch of babies like Angelina. But I have no regrets. And think that my life is perfect just now. So lets celebrate with some pork chops. 

Pork Chops with Onion Pomegranate Marmalade:

• Onion Pomegranate Marmalade:
• 1/4 cup olive oil
• 4 large onions, thinly sliced (about 3 pounds)
• 3 tbs Pomegranate molasses
• 1 tbs chopped fresh rosemary
• 1 tbs chopped fresh thyme
• 1 tsp of salt
• 1 tsp freshly ground black pepper
• 1-tablespoon sugar (or more to taste)

• Pork Chops:
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced 

• 1-teaspoon kosher salt 

• 1 teaspoon freshly ground black pepper
• 4 pork chops
• 1/4 cup chopped fresh flat-leaf parsley

For the onion marmalade, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep brown color.

Meanwhile, for the pork chops combine the rosemary, thyme, garlic, salt and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmalade over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

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