Those jumbo bags of seedless grapes sold in supermarket produce sections are handy to have around in the crisper for healthy snacking. But there are other ways you can maximize that fruitful bounty. Grapes pair exceptionally well with pork, as demonstrated in the recipe here, adapted from one on the health.delicious.com website. To stretch that protein, allow the chops to rest while you make the sauce, then thinly slice the meat against the grain. Chances are, you’ll have plenty for another meal. Serves 2-4.RECIPE HERE – Susan Puckett
- 2 thick (bone-in) pork chops, about ¾ pound each
- Salt and pepper
- 1 tablespoon olive oil
- 1 large shallot (or 1 small yellow onion), minced
- 1 large garlic clove, minced
- 2 teaspoons minced fresh thyme leaves (or 12 teaspoon dried)
- 1 cup low-sodium chicken broth
- 1 tablespoon butter (optional)
- 1 ½ cups seedless red or green grapes
- Preheat the oven to 400 degrees.Pat the pork chops dry with paper towels and season on both sides with salt and pepper.
- In a large cast iron or other heavy-bottomed skillet, heat the olive oil over high heat. Add the pork chops and cook 3 to 4 minutes per side, or until well-browned.
- Transfer to the oven and roast 5-8 minutes, just until cooked through (145 degrees on a meat thermometer).
- Remove from the skillet from the oven and transfer the chops to a plate to rest. Pour out all but 1 tablespoon of fat from the pan and set it back on the burner.
- Add the shallot (or onion) and garlic; cook and stir until softened, 3 to 4 minutes. Stir in the thyme and cook 1 minute longer. Add the broth, bring to a rapid simmer, and cook until reduced by about a third, or until thickened to a gravy consistency.
- Stir in the butter, if using, add the grapes, and cook 2 to 3 minutes, or until heated through.
- If desired, thinly slice the pork from the bone across the grain and arrange slices on each of 2 to 4 plates, reserving any leftovers for another meal. Alternately, place a whole chop on each of 2 plates.
- Spoon the grapes and sauce over the pork and serve.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.