Fruit and pork are always a great combination. So sauteing red seedless grapes in red wine makes the perfect sauce for pork chops.
There’s nothing better than fruit and meat entrees. I don’t care if the fruit is stuffed inside or sauteed in wine and drizzled over the protein. The combination of sweet and savory puts a smile on my face and the faces of my family every time. So when I see a recipe for pork or chicken that includes fruit, I save it and try to make it as soon as possible. Some of them are more complicated and some, like this recipe from Food and Wine magazine, are easy and the perfect answer for those busy nights when you don’t have much time to get dinner on the table.
Pork chops with red grapes
- 2 tablespoons olive oil
- 4 pork chops
- 2 cups red seedless grapes, halved
- 1 scallion, chopped
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
- 1/2 cup dry red wine, like merlot or Chianti
- 1 cup chicken stock
- Heat the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and place in the skillet to cook until browned, about three minutes per side. Transfer the chops to a plate, cover to keep warm and set aside.
- Add the grapes to the skillet and cook for about three minutes. Add the scallions and sugar and cook for another minute until the sugar dissolves. Pour in the vinegar and cook until evaporated.
- Add the wine and boil until reduced, about three minutes. Stir in the chicken stock and cook for four more minutes.
- Return the pork chops and any juices to the skillet and simmer for two to three more minutes or until the chops are just cooked through. Transfer the chops to serving plates and continue to boil the sauce for another minute or until thickened. Drizzle the sauce over the chops and serve with rice or couscous.