SAUTEED PORK CHOPS WITH GRAPE, ROSEMARY & RED WINE PAN SAUCE

SAUTEED PORK CHOPS WITH GRAPE, ROSEMARY & RED WINE PAN SAUCE image

Yield 4 people

Number Of Ingredients 7

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

Steps:

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.