2 cup(s) Grapes
1/2 cup(s) Pecans Chopped
4 3/4 inch thick boneless pork chops
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground pepper
3 tablespoon(s) olive oil
1/4 cup(s) shallots finely chopped
1 clove(s) garlic minced
1/2 cup(s) white wine
1/2 cup(s) reduced-sodium chicken broth
1 tablespoon(s) chopped fresh thyme
1 teaspoon(s) Dijon mustard
1 tablespoon(s) butter
- Preheat to 425°F. Place grapes on a rimmed baking sheet. Bake at 425˚ for 18 minutes, shaking the pan occasionally to turn the grapes. Add pecans to pan; bake 7 minutes longer or until grapes are shriveled. Remove from oven, and gently combine the grapes and pecans (mixture will be sticky). Set aside.
- Meanwhile, season pork chops with salt and pepper. Heat 3 tablespoons of the olive oil in a large skillet; cook pork chops over medium-high heat 4 to 5 minutes or until browned; turn and cook 4 minutes longer (a meat thermometer inserted into thickest portion should register 150°). Transfer pork chops to a platter and keep warm.
- Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil to pan. Add the shallot and garlic; cook over medium-high heat 1 minute or until shallot is tender. Add wine and bring to a boil; cook 2 to 4 minutes, scraping up the browned bits from the bottom of the skillet, until liquid reduces by half. Add the chicken broth, thyme, and mustard; reduce heat to medium and simmer 2 to 4 minutes or until sauce thickens slightly. Remove pan from heat; stir in butter, grapes, and pecans. Serve grape sauce over pork chops.