Balsamic Pork Chops and Grapes
Elevate your weeknight dinner with these rich and flavorful Balsamic Pork Chops and Grapes! Juicy pork chops are perfectly seared and simmered in a tangy-sweet balsamic glaze infused with honey, garlic, and a hint of chicken broth for depth. Roasted red seedless grapes bring a burst of sweetness and complexity to this dish, creating a wonderfully balanced entrée. Finished with fresh rosemary for an aromatic garnish, this recipe pairs beautifully with creamy mashed potatoes or buttery green beans. Ready in just 40 minutes, it’s an easy, elegant meal that’s perfect for both busy nights and special occasions.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cups Red seedless grapes
- 2 sprigs Fresh rosemary (optional, for garnish)
- 1 cup Balsamic vinegar
- 2 tablespoons Honey
- 0.5 cup Chicken broth
- 2 cloves Garlic (minced)
Instructions
Pat the pork chops dry with paper towels. Season both sides with salt and black pepper evenly.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side until browned. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium, and add the remaining tablespoon of olive oil and butter to the skillet. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
Add the balsamic vinegar, honey, and chicken broth to the skillet, whisking to combine. Let the mixture simmer gently for 2-3 minutes to thicken slightly.
Add the pork chops back into the skillet, ensuring they are submerged in the sauce. Cover and cook for an additional 8-10 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Meanwhile, toss the red seedless grapes with a drizzle of olive oil and a pinch of salt. Place them on a parchment-lined baking sheet and roast in an oven preheated to 400°F (200°C) for 10-12 minutes, until they soften and start to blister.
Once the pork chops are cooked through, remove them from the skillet again and let them rest for a few minutes. Add the roasted grapes to the skillet with the balsamic sauce, stirring gently to coat.
Serve the pork chops topped with the balsamic-grape mixture. Garnish with fresh rosemary sprigs for a touch of greenery, if desired.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 117.7 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
