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.
Cooking on high per the recipe resulted in pork chops cooking too fast and the surface of the pan scorching before the sauce was created, thus affecting the taste of the sauce. Should have used a different oil or should have cooked at a lower temp. The grapes did not blister effectively. My husband gamely finished his pork chop but I couldn't finish mine.
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