PORK CHOPS AND GRAPES WITH MUSTARD SAUCE

By dorchuk

Ingredients

• Four 1/2-inch-thick boneless pork chops (about 1 pound total), trimmed of any fat
• Kosher salt and ground black pepper
• Wondra flour, for dredging the pork chops
• 1 1/2 tablespoons vegetable oil, divided
• 1/4 cup finely chopped yellow onion
• 1 cup seedless red or green grapes, halved
• 1/4 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 1/2 teaspoon packed dark brown sugar
• 1 tablespoon Dijon mustard

Details

Adapted from newslettersnwi.com

Preparation

Step 1

Season the pork chops on both sides with salt and pepper. One at a time, dip the pork chops in the flour, coating them well on both sides, but shaking off the excess.

In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the chops to the pan and cook until lightly browned on the first side, about 2 minutes. Add the remaining oil to the skillet, turn the chops and cook for 1 minute on the second side. Transfer them to a plate and cover loosely with foil.

Add the onion and grapes to the skillet, reduce the heat to medium-low and cook, stirring often, until the onions are golden brown, about 3 to 4 minutes. Increase the heat to high, add the wine and bring to a boil. Simmer, stirring, until the wine is reduced to 1 tablespoon. Add the stock and sugar and simmer until the broth is reduced by half.

Reduce the heat to medium-low, return the pork to the skillet, along with any juices that have accumulated on the plate and simmer very gently, turning the pork several times, for 1 minute. Transfer each pork chop to a serving plate. Add the mustard to the sauce, whisking, then season with salt and pepper. Pour the sauce evenly over each portion and serve right away.