We had these last night for dinner. Quick and relatively easy to make, these pork chops were tender and delicious. The Sauce is sweet and tart and perfect for sopping up with some good crusty bread. Adapted from Food and Wine magazine.
- 1 T. olive oil
- 4 boneless pork loin chops, about 1 1/2 inches thick
- salt and pepper
- 1 C. red, seedless grapes, the darker the better, halved
- 1 T. shallot, minced
- 2 t. sugar
- 2 t. red wine vinegar
- 1/4 C. red wine, I used Kiona, Lemberger, 2008
- 1/2 C. chicken stock
- 1 t. fresh tarragon, minced
In a large skillet, heat the oil over medium heat. Salt and pepper the chops on both sides. When the oil is hot lay the chops in and cook for four minutes. Flip and cook for four minutes more. Remove to a plate and keep warm. Meanwhile cut your grapes in half and measure out all your sauce ingredients. When you remove the chops from the skillet, immediately add the grapes and stir. Cook the grapes for about three minutes. Add the shallots and the sugar and cook until the sugar is dissolved, about one minute. You will see some dark brown bits forming in your skillet- this is good! Add the vinegar, stir for a minute, add the wine and reduce by half, about three minutes. Use a wooden spoon to scrape up all the brown bits. Add the stock and continue to reduce and boil the sauce for another three or four minutes. Add the pork chops and any accumulated juices to the pan. Simmer for about four minutes, turning to coat the chops in the sauce. Place the chops on a platter and top with the sauce and grapes. Sprinkle the tarragon over the top and serve.