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Kitchen Guy's
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| 8 boneless pork chops, about a half-inch thick 3 Tbsp. unsalted butter 1 cup red seedless grapes, cut in half |
1/2 cup dry red wine 1 tsp. fresh rosemary, chopped (or a 1/2 teaspoon dried) 1/2 cup low sodium chicken broth |
Here's
how to make it:
Season both sides of the pork chops with salt and pepper. Heat 1 Tbsp. of the butter in a large heavy skillet on medium high heat. When the butter has stopped foaming, add 4 of the pork chops and sear until the edges are browned and the middles are just beginning to brown. Flip the chops and cook until just done. Transfer the pork to a plate and cover with foil to keep warm. Repeat with the remaining pork chops.
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 on the bottom of the pan into the sauce. Boil until syrupy, about 4 minutes. Add the chicken broth and any accumulated juices from the plate the pork chops are resting on, stirring occasionally, until reduced by about half.
Reduce the heat to low and add the remaining butter, swirling around the pan until melted. Serve the pork chops with the sauce.
Send your questions and comments to me at chefjim@kitchenguy.biz