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Pan Roast Pork Chops with Grapes (Whole 30)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 112kcal


  • 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.


To keep this recipe Whole 30 compliant, omit the butter. The sauce won't be as velvety, but it's still incredibly tasty!
Each pork chop will serve two people.


Calories: 112kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g