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Sauteed Berkshire Pork Chops with Grape, Rosemary & Red Wine Pan Sauce

                                                                                        Brendan Burns

 

8 thin Berkshire pork chops (about 1-1/4 lb.)
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 cup seedless red grapes, cut in half
1/2 cup dry red wine
1 tsp. chopped fresh rosemary
1/2 cup homemade or low-salt canned chicken broth

 

Season both sides of the pork chops with salt and pepper. Heat 1 Tbs. of the butter in a large (at least 10-inch) heavy skillet on medium-high heat. When the butter has stopped foaming, add four of the 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 the pork to a plate and cover with foil. Repeat with the remaining chops and transfer to the plate.

Add the grapes, wine, and rosemary to the skillet and bring the mixture 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 any accumulated juices from the pork chops and boil the sauce, stirring occasionally, until reduced by about half, another 3 to 4 minutes. Reduce the heat to low and add the remaining 2 Tbs. butter. Swirl the butter around in the pan until melted. Serve the chops topped with the sauce.


Enjoy!

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