Skillet Pork Chops With Blistered Grapes Recipes

PAN ROAST PORK CHOPS WITH GRAPES (WHOLE 30)

Steps:

• Heat your oven to 400ºF.
• Heat the olive oil in a cast iron pan set over high heat. Add the pork chops and cook 3-4 minutes per side, or until deeply browned. Transfer to the oven and roast 8-10 minutes, or until cooked through.
• Remove the pan to the oven and transfer the pork chops to a plate to rest. Pour all but 1 tablespoon of fat from the pan and return it to the stove.
• Add the shallot and garlic and cook over medium heat until softened, 3-4 minutes. stir in the rosemary and thyme and cook 1 minute. Add the chicken stock and bring to a rapid simmer; let reduce for 1/3.
• Stir in the butter, if using. Add the grapes and cook 2-3 minutes, or until warmed through.
• Serve the grapes and sauce over the pork chops.

SEARED PORK CHOPS WITH GRAPE SAUCE

Steps:

• Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
• To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
• When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

BALSAMIC PORK CHOPS AND GRAPES

Steps:

• pour 1/4 c balsamic vinegar over pork chops in a plastic bag.
• marinade for 15-30 minutes.
• heat oil in skillet, brown chops for 2 minutes per side, set aside.
• add stock, grapes, and remaining vinegrette to pan, heat to simmering.
• add pork back to pan, cook 5 minutes until warmed through.
• serve with couscous, mashed potatoes, rice, etc.