Pork Chops with Roasted Chilean Grape-Pecan Sauce
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- 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.
This recipe is a personal recipe added by karenleslie and has not been tested or endorsed by MyRecipes.
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Pork Chops with Roasted Chilean Grape-Pecan Sauce Recipe at a Glance
- COURSE: Main Dishes