Pork chops make a great weeknight dinner, and this one comes together quickly while still feeling quite special. The sweetness of the grapes contrasts nicely with the wine, mustard and shallot, and a bone-in chop will keep the meat moist. (Although you can make it with boneless chops or even chicken; just reduce the cooking time.)
It’s wise to have everything prepped ahead as it moves quickly once you get going and you don’t want the sauce to overcook or evaporate. I found it helpful to remove the pan from the heat in between steps to control the process. Wise to use a high sided pan as there will be splatters. Very tasty dish! Credit to Samantha Seneviratne of the New York Times for this tasty dish.
2 Tbs. olive oil
4 bone-in, 1-inch-thick pork chops (about 3/4 pound each)
Kosher salt and black pepper
1 1/2 cups small, seedless red grapes
1 shallot, minced
1 garlic clove, minced
2 tsp. all-purpose flour
1 1/2 tsp. chopped fresh thyme leaves, or 1/2 tsp. dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 tsp. grainy mustard
1 Tablespoon heavy cream or unsalted butter
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.
Add the grapes to the skillet, and saute until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce 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. (You might need more oil here.)
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.
Add the chops, grapes, and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes. Serves 4.
Note: I made this ahead to take to the parents of Baby Sofia Grace Kirby for their dinner, and it reheated nicely in a 300 degree oven.
{ 2 comments… read them below or add one }
I tried this tonight with some leftover red and green grapes and boneless pork chops, and it was delicious! I served it with brown basmati rice, and we devoured it. Thank you for a great recipe!
Reading your nice comment made me look back and realize I didn’t credit the recipe creator, Samantha Seneviratne. Thanks, I will correct that!