Best Skillet Pork Chops With Blistered Grapes Recipes

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PAN ROAST PORK CHOPS WITH GRAPES (WHOLE 30)



Pan Roast Pork Chops with Grapes (Whole 30) image

Provided by Lauren Keating

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
2 bone-in pork chops (about 3/4 pound each)
salt and pepper
1 shallot (mined)
1 garlic clove (minced)
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried thyme
1 cup low sodium chicken stock
1 tablespoon butter (optional)
1 1/2 cup seedless grapes (halved)

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.

Nutrition Facts : Calories 112 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, ServingSize 1 serving

SEARED PORK CHOPS WITH GRAPE SAUCE



Seared Pork Chops with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
2 pork chops, bone out, 1 1/2 inches thick
1 strip bacon, cut into lardons
Extra-virgin olive oil
1 cup seedless red grapes
1/4 cup port wine
1 tablespoon red wine vinegar
3/4 cup chicken stock
Chopped fresh chives, for garnish

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.

BALSAMIC PORK CHOPS AND GRAPES



Balsamic Pork Chops and Grapes image

i worked 10 hrs today and when i got home the family was starved.. this is adapted from family circle, a recipe i had saved and it was perfect for a quick meal. i served this with herbed mashed potatoes and roasted green beans.

Provided by chia2160

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless pork chops
1/2 cup balsamic vinaigrette, divided
salt, to taste
pepper
1 tablespoon olive oil
1/2 cup chicken stock
8 ounces red seedless grapes, halved

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.

SKILLET PORK CHOPS WITH BLISTERED GRAPES



Skillet Pork Chops With Blistered Grapes image

Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.

Provided by Samantha Seneviratne

Categories     dinner, snack, weeknight, meat, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, 1-inch-thick pork chops (about 3/4 pound each)
Kosher salt and black pepper
1 1/2 cups small, seedless red grapes
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 teaspoons grainy mustard
1 tablespoon heavy cream or unsalted butter

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.

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