Juicy pan roast pork chops with grapes are a delicious – and easy – meal that will warm you up this winter. Serve them with potatoes, mashed cauliflower, or crusty bread to soak up the extra pan sauce. You wont want to leave a drop behind!
What are your feelings about combining meat and fruit?
I know it isn’t everyone’s thing, but I’m a big fan of adding fruit to savory recipes.
As long as you keep the flavors balanced, fruit can add a nice layer of sweetness and bright flavor to your recipe. I especially love cooking with grapes because they aren’t too sugary or syrupy. They’re delicious with braised chicken, on pizza with goat cheese, or with these hearty pork chops.
I bought a big container of green, purple, and red grapes for these pan roast pork chops. I love the beautiful colors and I’ll have tons of grapes left over to snack on throughout the week. You don’t have to get that fancy though – any seedless grapes are ok in this recipe. Green grapes have a cleaner, bright flavor while the darker ones have a deeper, jammy thing going on. Either way, you can’t go wrong.
When it comes to the pork chops themselves, I like a thick, bone-in chop for this recipe. Sear the pork in a cast iron pan (this one is my go to) then transfer them to a hot oven to finish cooking. This will give the chops a nice, golden brown crust without overcooking them. They’ll stay nice and juicy inside!
It’s important to let the pork chops rest after you take them out of the oven, but that gives you time to make a quick (but sooooo delicious) pan sauce with shallot, rosemary, thyme, and chicken stock. If you feel like it, you can also add a big pat of butter to make the finished silky smooth (without the butter, this recipe is Whole 30 complaint.)
- 1 tablespoon olive oil
- 2 bone-in pork chops about 3/4 pound each
- salt and pepper
- 1 shallot mined
- 1 garlic clove minced
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon dried thyme
- 1 cup low sodium chicken stock
- 1 tablespoon butter optional
- 1 ½ cup seedless grapes halved
- Heat your oven to 400ºF.
- Heat the olive oil in a cast iron pan set over high heat. Add the pork chops and cook 3-4 minutes per side, or until deeply browned. Transfer to the oven and roast 8-10 minutes, or until cooked through.
- Remove the pan to the oven and transfer the pork chops to a plate to rest. Pour all but 1 tablespoon of fat from the pan and return it to the stove.
- Add the shallot and garlic and cook over medium heat until softened, 3-4 minutes. stir in the rosemary and thyme and cook 1 minute. Add the chicken stock and bring to a rapid simmer; let reduce for 1/3.
- Stir in the butter, if using. Add the grapes and cook 2-3 minutes, or until warmed through.
- Serve the grapes and sauce over the pork chops.