Skillet Pork Chops With Blistered Grapes
20 minutes with minimal prep
I'm a baker, cookbook author, and culinary host with a passion for making baking approachable for everyone. I've written multiple cookbooks, including The New York Times-acclaimed "Bake Smart." You can catch me Hulu's new show "Cookie Cupcake Cake", but my favorite time in the kitchen is still baking with my son Artie in Brooklyn.
Santa Anna
•
January 5, 2025
Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you’d prefer; just be sure to reduce the cooking time accordingly.
Ingredients (13)
Ingredients (13)
Instructions
In a large skillet, heat the olive oil (4 Tbsp) over high heat.
Pat the chops dry with paper towels, and season well with salt and pepper.
Cook the chops (4) until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the grapes (1 ½ cups) to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate.
Reduce the heat to medium-high. Add the shallot (1) and garlic (1 clove), and cook until softened, about 2 minutes.
Stir in the flour (1 tsp) and thyme (1 ½ tsp), and cook for 1 minute.
Add the white wine (¼ cup) and cook, stirring, until mostly evaporated, about 1 minute.
Add the chicken stock (⅔ cup) and mustard (2 tsp), and cook, stirring frequently, until slightly thickened, about 3 minutes.
Stir in the heavy cream (1 Tbsp). Season with salt and pepper.
Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.
