Scrumptious Pork Chops with Blistered Grapes

This dish is worthy of a dinner party or perfect for a weeknight. This dish takes about 20 minutes with minimal prep. The bones protect the meat and keep it moist. This recipe can also be used with boneless chops or chicken breasts, just be sure to reduce the cooking time accordingly. The meaty juices and sweet grapes play well together no matter what you choose.

Modified dish from Samantha Seneviratne in the NYT, 2021

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4 servings | Prep Time: 5 minutes | Cook Time: 20 minutes | Ready in: 25 minutes

Ingredients

• 1 1/2 T olive oil
• 4-Bone-in, 1 inch-inch-thick pork chops
• 1 1/2 cups, small seedless red grapes
• 1 red onion, minced
• 2 tsp minced garlic
• 2 tsp all purpose flour or flour substitute
• 1/2 tsp dried thyme
• 1/4 cup dry white wine
• 2/3 cup chicken stock
• 2 tsp grainy mustard

Instructions

1. In a large skillet heat the olive oil over high. Pat the chops dry with paper towels and season 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.
2. Add the grapes to the skillet, and saute until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate with the pork chops. Add the shallot and garlic to the drippings in the skillet and cook until softened, about 2 minutes. Stir in flour and thyme and cook for 1 minute.
3. Add the white wine and cook, stirring until mostly evaporated, about 1 minute. Add the chicken stock and mustard and cook, stirring often until slightly thickened, about 3 minutes. Season with salt and pepper to taste (if desired).
4. Add the chops, grapes and any accumulated juices back into the skillet and cook just until everything is warmed through, about 3 minutes. Enjoy!

To minimize sodium intake: substitute salt for a low sodium alternative (i.e., garlic, lemon, juice, pepper or Simply Organic seasoning) and use a low-sodium chicken broth.