Sauteed pork chops and grapes with mustard sauce TIME: 25 MINUTES SERVINGS: 4 INGREDIENTS Four 1/2-inch-thick boneless pork chops (about 1 pound total), trimmed of any fat Kosher salt and ground black pepper Wondra flour, for dredging the pork chops 1 1/ 2 tablespoons vegetable oil, divided 1/ 4 cup finely chopped yellow onion 1 cup seedle ss red or green grapes, halved 1/ 4 cup dry white wine 3/ 4 cup low-sodium chicken broth 1/ 2 teaspoon packed dark brown sugar 1 tablespoon Dijon mustard STEPS 1. Season the pork chops on both sides with salt and pepper. One at a time, dip the pork chops in the flour, coating them well on both sides, but shaking off the excess. 2. In a large ski llet over mediumhigh, heat 1 tablespoon of the oil. Add the chops to the pan and cook until lightly browned on the first side, about 2 minutes. Add the remaining oil to the skillet, turn the chops and cook for 1 minute on the second side. Transfer them to a plate and cover loosely with foil. 3. Add the onion and grapes to the skillet, reduce the heat to mediumlow and cook, stirring often, until the onions are golden brown, about 3 to 4 minutes. Increase the heat to high, add the wine and bring to a boil. Simmer, stirring, until the wine is reduced to 1 tablespoon. Add the stock and sugar and simmer until the broth is reduced by half. 4. Reduce the heat to medium-low, return the pork to the skillet, along with any juices t hat have accumulated on the plate and simmer very gently, turning the pork several times, for 1 minute. Transfer each pork chop to a serving plate. Add the mustard to the sauce, whisking, then season with salt and pepper. Pour the sauce evenly over each portion and serve right away. Nutrition information per serving: 280 calories, 11 grams fat, 65 milligrams cholesterol, 17 grams carbohydrates, 1 gram fiber, 8 grams sugar, 2 6 grams protein, 660 milligrams sodium Powered by TECNAVIA Copyright © 2013 The Grand Rapids Press 11/28/2013
Posted on: Thu, 28 Nov 2013 16:24:23 +0000