Best Pork Chops With Grapes And Almonds Recipes

SEARED PORK CHOPS WITH GRAPE SAUCE

Steps:

• Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
• To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
• When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

SKILLET PORK CHOPS WITH BLISTERED GRAPES

Steps:

• 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.
• 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.
• 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.
• Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

PAN ROAST PORK CHOPS WITH GRAPES (WHOLE 30)

Steps:

• Heat your oven to 400ºF.
• Heat the olive oil in a cast iron pan set over high heat. Add the pork chops and cook 3-4 minutes per side, or until deeply browned. Transfer to the oven and roast 8-10 minutes, or until cooked through.
• Remove the pan to the oven and transfer the pork chops to a plate to rest. Pour all but 1 tablespoon of fat from the pan and return it to the stove.
• Add the shallot and garlic and cook over medium heat until softened, 3-4 minutes. stir in the rosemary and thyme and cook 1 minute. Add the chicken stock and bring to a rapid simmer; let reduce for 1/3.
• Stir in the butter, if using. Add the grapes and cook 2-3 minutes, or until warmed through.
• Serve the grapes and sauce over the pork chops.

ALMOND-CRUSTED PORK CHOPS WITH APPLES

Steps:

• Preheat the oven to 200 degrees F.
• To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
• Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
• To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

BALSAMIC PORK CHOPS AND GRAPES

Steps:

• pour 1/4 c balsamic vinegar over pork chops in a plastic bag.
• marinade for 15-30 minutes.
• heat oil in skillet, brown chops for 2 minutes per side, set aside.
• add stock, grapes, and remaining vinegrette to pan, heat to simmering.
• add pork back to pan, cook 5 minutes until warmed through.
• serve with couscous, mashed potatoes, rice, etc.

PORK CHOPS WITH FIG AND GRAPE AGRODOLCE

Steps:

• Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
• Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
• Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
• Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
• Divide radicchio salad and pork chops among plates. Top with agrodolce.