2 boneless pork chops, 1-inch thick
Olive oil
Salt and freshly ground black pepper
4 tablespoons balsamic vinegar
1 cup red or green seedless grapes
1 tablespoon butter
Servings: 2
1. Heat a skillet over medium-high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops on each side; remove chops from pan.
2. Add balsamic vinegar to skillet, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add grapes, tossing to coat with vinegar. Return chops to skillet, spooning juices over chops. Cover tightly; cook over low heat for 7-8 minutes, until chops are just done.
3. With a slotted spoon, transfer the chops and grapes to a serving platter; keep warm. Stir the butter into the sauce until melted. Cook, uncovered, over medium-high heat until the sauce thickens slightly. Spoon the sauce over the chops and grapes.
Preparation Time: 20 minutes
Olive oil
Salt and freshly ground black pepper
4 tablespoons balsamic vinegar
1 cup red or green seedless grapes
1 tablespoon butter
Servings: 2
1. Heat a skillet over medium-high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops on each side; remove chops from pan.
2. Add balsamic vinegar to skillet, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add grapes, tossing to coat with vinegar. Return chops to skillet, spooning juices over chops. Cover tightly; cook over low heat for 7-8 minutes, until chops are just done.
3. With a slotted spoon, transfer the chops and grapes to a serving platter; keep warm. Stir the butter into the sauce until melted. Cook, uncovered, over medium-high heat until the sauce thickens slightly. Spoon the sauce over the chops and grapes.
Preparation Time: 20 minutes
