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


  1. 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.
  2. 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.
  3. 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.