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1
In a skillet, melt butter in the olive oil on low heat.
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2
Add onions and cover the skillet.
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3
Allow onions to sweat and soften for about 20 minutes.
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4
Wash and dry pork chops.
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5
Salt and pepper and smear one side of each chop with 1 teaspoon Dijon mustard.
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6
Set aside.
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7
Toss together the mixed herbs, take half of them (reserve the other half for later) and divide into two equal portions and sprinkle on each chop.
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8
Press them down into the mustard.
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9
Push onions to the side in the skillet and raise heat to medium high.
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10
Add the chops into the skillet, mustard and herb side down.
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11
While they are browning, salt and pepper the top sides of the chops.
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12
Turn the chops after 3 minutes and pile the onions on top of the chops.
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13
Sprinkle remaining herbs over the top.
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14
Saute 1 minute to brown the bottom of the chops.
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15
Add 1/2 of the wine and all of the grapes and cook for one more minute or so, until chops reach an internal temperature of 145 F (they will cook more while resting).
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16
Remove the chops to a platter.
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17
Leave the grapes in the skillet and add the rest of the wine and simmer rapidly for 1-2 minutes, stirring constantly.
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18
When sauce has thickened a bit and reduced, and the grapes are softened, remove from heat and pour sauce and grapes over the chops.
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19
Make sure the chops have rested for a total time of 5 minutes before serving.
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20
Enjoy!
