Skillet Pork Chops With Blistered Grapes
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.
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 4bone-in, 1-inch-thick pork chops (about 3/4 pound each)
- Kosher salt and black pepper
- 1 ½cups small, seedless red grapes
- 1shallot, minced
- 1garlic clove, minced
- 2teaspoons all-purpose flour
- 1 ½teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
- ¼cup dry white wine
- ⅔cup chicken stock
- 2teaspoons grainy mustard
- 1tablespoon heavy cream or unsalted butter
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.