Pork with Grapes and Tarragon

Adapted from: Food & Wine Magazine, April 2012

2 tbsp. olive oil

Boneless pork chops

2 cups red seedless grapes, halved

2 tbsp. minced onions

1 tbsp. sugar

1 tbsp. red wine vinegar

½ cup red wine

1 cup chicken stock

2 tsp. chopped tarragon

Step 1:

        In a large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper. Cook over moderate heat, turning once, until nearly cooked through (about 5 minutes depending on the size of the pork chop). Transfer pork to a plate and cover with foil.

Step 2:

        Add the grapes to the skillet and cook until lightly browned (about 3 minutes). Add the onions and sugar - stir and cook for 1 minute. Add the vinegar and cook until nearly evaporated. Add the wine and boil until reduced by half (about 3 minutes). Add the stock and reduce by half (about 4 minutes).

Step 3:

        Return the pork to the pan and cook for 2 minutes. Transfer pork to a plate, pour the sauce over top, and top with tarragon.

Printed from SavoryLessons.blogspot.com