Recipe: Pork Chops with Roasted Grape-Pecan Sauce
Pair with a glass of lively Chilean red
Pork Chops with Roasted Chilean Grape-Pecan Sauce
- 2 cup grapes
- 1/2 cup chopped pecans
- 4 3/4-inch-thick boneless pork chops (about 2 1/4 lb)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 3 tbsp olive oil, plus 1 tablespoon
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 1/2 cup white wine
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp chopped fresh thyme
- 1 tsp Dijon mustard
- 1 tbsp butter
Preheat to oven 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°). Or on the barbecue, sear the pork chops on both sides and then cook over indirect heat until the same internal temperature is reached. 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.
Recipe and photo by the Chilean Fresh Fruit Association