Sauteed Pork Chops With Grape, Rosemary & Red Wine Pan Sauce – a delicious recipe with pork chops, Kosher salt, unsalted butter, red grapes, red wine, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
1096
kcal
Calories
90
g
Fat
7
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Sauteed Pork Chops With Grape, Rosemary & Red Wine Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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