Skillet Pork Chops With Blistered Grapes
Published June 4, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 4bone-in, 1-inch-thick pork chops (about ¾ pound each)
- Kosher salt and black pepper
- 1½cups small, seedless red grapes
- 1shallot, minced
- 1garlic clove, minced
- 2teaspoons all-purpose flour
- 1½teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme
- ¼cup dry white wine
- ⅔cup chicken stock
- 2teaspoons grainy mustard
- 1tablespoon heavy cream or unsalted butter
Nutritional analysis per serving (4 servings)
594 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 55 grams protein; 1124 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Step 2
Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
- Step 3
Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
- Step 4
Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.
Private Notes
Comments
So in other words, you didn’t make this recipe?
Get a mesh splatter guard and put it over your skillet.
Made this for 2 people. The recipe is easily halved. Excellent and easy to do though it does leave the stove top messy. I had to make changes because of what I had at home. I had just harvested some sweet Sun Gold cherry tomatoes and I used those instead of the grapes. No wine open, so increased the volume of chicken stock to make a nice sauce. I live in New Orleans and always have Zatarains mustard in the fridge so that’s what I used. Will definitely make again with grapes and wine.
Made exactly as listed except used green grapes. The pork was dry and a little tough I don’t think it’s anything I did. I think I probably just prefer pork cooked in other ways than pan seared. Flavors were good
I used boneless chops. The pan sauce is drinkable! Never would have thought to use grapes in this way, and it's delicious
the flour made the sauce too thick and bland. I had to add more wine and mustard to balance the sauce.