Heat sesame oil in a skillet large enough to
hold all the chops. Add chops and brown lightly on both sides. Transfer
to paper towels to drain.
Add the onion and garlic to skillet. Cook, covered, over low heat
for about 15 minutes until tender and lightly colored. Add soy sauce,
chile paste, marmalade, vinegar, and gingerroot. Simmer for 2 minutes,
stirring constantly.
Return chops to the skillet, cover, and cook over low heat, turning
once, until done, about 7 minutes for medium-rare. Serve immediately,
spooning sauce over chops.
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