Pork Chops with Grapes and Red Wine Sauce

   

Pork Chops with Grapes and Red Wine Pan Sauce
4 pork chops
salt and pepper
1 cup red seedless grapes, cut in half
1/2 cup dry red wine for the sauce; some more for you 🙂
1 tsp. chopped fresh rosemary
1/2 cup chicken broth
3 Tbsp. butter, divided

Season both sides of the chops with salt and pepper. Heat 1 Tbsp. butter in heavy skillet on medium high. Add pork chops and sear until the edges are browned and the middles are just beginning to brown. Flip the chops and cook until just cooked through. Transfer to a plate and cover. To the pan, add grapes, wine and rosemary and bring to a boil, scraping the skillet with a wooden spoon to incorporate the browned bits into the sauce. Boil until syrupy, 3 to 4 minutes. Add the chicken broth and accumulated pork juices. Boil the sauce until reduced by half (3-4 minutes). Reduce heat to low and add 2 Tbsp. butter. Serve the chops topped with sauce.

   

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