Pork Chops in Grape Mustard Sauce
Elevate your weeknight dinners with these irresistible Pork Chops in Grape Mustard Sauce, a sophisticated yet approachable dish that’s bursting with rich flavors. Tender, bone-in pork chops are perfectly seared to golden perfection and nestled in a luscious sauce made with unsweetened grape juice, Dijon mustard, and a hint of fresh thyme. A splash of dry white wine and chicken broth deepens the complexity of the sauce, while a touch of cornstarch ensures the ideal silky consistency. Finished with fragrant shallots, garlic, and a vibrant garnish of fresh parsley, this dish combines savory and subtly sweet notes for a truly gourmet experience. Ready in just 40 minutes, this recipe is perfect for entertaining or adding elegance to your family meals. Serve alongside creamy mashed potatoes or roasted vegetables for a complete and unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 0.5 cups dry white wine
- 0.75 cups chicken broth
- 0.5 cups grape juice (unsweetened)
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Season the pork chops with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the pork chops from the skillet and set aside on a plate, tenting them with foil to keep them warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the shallots and garlic, cooking for 2-3 minutes until softened and fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the chicken broth, grape juice, Dijon mustard, thyme, and the remaining 0.5 teaspoon of salt. Bring the mixture to a gentle simmer and cook for 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and cook for another 1-2 minutes until the sauce thickens.
Return the pork chops to the skillet, spooning the sauce over them. Let them heat through for 2-3 minutes.
Garnish with fresh parsley before serving. Serve warm with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 24.4 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3218 mg | 68% | |
*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.
