These pan seared pork chops are finished off with a little wine and red grape sauce. What a great way to turn an ordinary meal into a fabulous one.
The secret to a successful pan seared pork chop is a hot pan and patience. You have to allow the meat to form a brown crust before flipping it. Don’t be tempted to pull it off the pan if it is still stuck to the bottom. It will release itself when it is ready. If you pull it you will tear the meat. Once it releases you can go ahead and flip it.
We are also going to deglaze the pan with a little bit of red wine. All that means is that we will add some wine to the pan and scrape the little brown bits from the bottom. These little brown bits or fond are loaded in flavor. Don’t miss out.
Make sure to use inexpensive grapes for this meal. If they are seeded remove the seeds. All in all this a wonderful meal.
This is what you need to do for these finger-licking-good pan seared pork chops:
4 to 5 – 1 inch pork chops
Salt, pepper and ground sage
2 Tbs. butter
½ cup red wine
1 cup red grapes, seeded and halved
½ cup broth
1 Tbs. Rosemary
2 Tbs. Balsamic vinegar
Rinse and pat dry the pork chops. Season with salt, pepper and some sage.
Heat a large skillet with 1 tablespoon butter and some olive oil. Wait until the pan is hot. Add the chops and sear evenly for 4 to 5 minutes per side. Remove on to a plate and tent with foil. Set aside.
Add the red wine to the skillet and scrape off the brown bits. Add the grapes, Rosemary and broth.
Cook for 3 to 4 minutes until liquid reduces. Add the vinegar and cook for an extra 3 to 4 minutes.
Serve the pork chops topped with the grapes. Enjoy!