Ingredients

The following ingredients have 4 Servings
  • 4 boneless pork chops (1 1/3 lb)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups red seedless grapes
  • 1 cup thinly sliced sweet onion
  • 2 oz chèvre (goat) cheese, crumbled
  • 1/4 cup chopped roasted salted pistachio nuts

Instruction

  • Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 2 to 3 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm.
  • In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add grapes and onion, and cook 5 to 7 minutes, stirring frequently, until onions soften and begin to brown on edges.
  • Pour grape mixture over pork. Top with cheese and pistachio nuts.