Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.