Skillet Pork Chops With Blistered Grapes Recipes

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SKILLET PORK CHOPS WITH BLISTERED GRAPES



Skillet Pork Chops With Blistered Grapes image

Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.

Provided by Samantha Seneviratne

Categories     dinner, snack, weeknight, meat, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons 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 teaspoons all-purpose flour
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 teaspoons grainy mustard
1 tablespoon heavy cream or unsalted butter

Steps:

  • 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 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.
  • 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.

SEARED PORK CHOPS WITH GRAPE SAUCE



Seared Pork Chops with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
2 pork chops, bone out, 1 1/2 inches thick
1 strip bacon, cut into lardons
Extra-virgin olive oil
1 cup seedless red grapes
1/4 cup port wine
1 tablespoon red wine vinegar
3/4 cup chicken stock
Chopped fresh chives, for garnish

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.

SPICED BUTTER-BASTED PORK CHOPS



Spiced Butter-Basted Pork Chops image

These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won't set off your fire alarm. They're cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they're cooked over moderate heat. Smoked paprika and fennel seeds season the butter that's added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you're after in time.

Provided by Ali Slagle

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 (1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each)
2 teaspoons light brown sugar
Kosher salt (Diamond Crystal)
1 tablespoon neutral oil (such as canola or grapeseed)
2 tablespoons unsalted butter
1 1/2 teaspoons smoked paprika
1 teaspoon fennel, cumin or coriander seeds, crushed
Black pepper

Steps:

  • Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
  • Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
  • Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

SIMPLY THE BEST SKILLET PORK CHOPS EVER



Simply the Best Skillet Pork Chops Ever image

A comfort food type dish. So easy with great results every time. Even people who don't like pork chops usually love these! Try this recipe once & you'll put it into your file for keeps!

Provided by NancysFancies

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 center-cut pork chops (center cut with BONE IN)
salt & pepper
1 1/2 cups chicken broth (OR 1 cup broth & 1/2 cup white wine, if you prefer )
onion powder
ginger powder
2 tablespoons oil, just enough to lightly cover the bottom of pan. I use olive oil, but vegetable oil can be used
1/4 cup water
1 tablespoon flour
1 dash Gravy Master

Steps:

  • Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
  • Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
  • For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
  • I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

Nutrition Facts : Calories 534.4, Fat 32.6, SaturatedFat 10.3, Cholesterol 151.5, Sodium 417, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 54.8

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