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Sauteed Pork Chops with Grape, Rosemary & Red Wine Pan Sauce

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Serves 4

  • by from Fine Cooking
    Issue 62

Warning: This is one of those meals where the aroma of seared pork chops along with the pan sauce makes family members so eager for dinner, they're at the table before it's set. Luckily, you won't have to hold them off for long.

  • 8 thin boneless pork chops (about 1-1/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. unsalted butter
  • 1 cup seedless red grapes, cut in half
  • 1/2 cup dry red wine
  • 1 tsp. chopped fresh rosemary
  • 1/2 cup homemade or low-salt canned chicken broth

Season both sides of the pork chops with salt and pepper. Heat 1 Tbs. of the butter in a large (at least 10-inch) heavy skillet on medium-high heat. When the butter has stopped foaming, add four of the pork chops and sear until the edges are browned and the middles are just beginning  to brown, 1-1/2 to 2 minutes. Flip the chops and cook until just cooked through, 30 to 60 seconds. Transfer the pork to a plate and cover with foil. Repeat with the remaining chops and transfer to the plate.

Add the grapes, wine, and rosemary to the skillet and bring the mixture to a boil, scraping the skillet with a wooden spoon to incorporate the browned bits into the sauce. Boil until syrupy, 3 to 4 minutes. Add the chicken broth and any accumulated juices from the pork chops and boil the sauce, stirring occasionally, until reduced by about half, another 3 to 4 minutes. Reduce the heat to low and add the remaining 2 Tbs. butter. Swirl the butter around in the pan until melted. Serve the chops topped with the sauce.

Serving Suggestions

Serve with Celery Root Rémoulade on the side.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 8; Protein (g): protein g 30; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 550; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 0;

Photo: Scott Phillips

Cooked this over the weekend. Very good, and easy to make. Robust pan sauce provides lots of flavor to the pork chops. Used a fairly heavy-bodied red wine (cabernet like) in ours. Made extra sauce by adding more liquid than called for and letting it reduce down while the meat was out of the pan. Tasted even better the next day after the flavors in the sauce had a chance to meld together. Will be making again soon and, yes, it does fill the house with tempting aromas.

Excellent! Easy, few ingredients, unique & elegant enough to serve to company. A great way to use up leftover wine and/or grapes.

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