Dijon Pork Chops with Herbs and Grapes
- 1- 1/2 teaspoon Unsalted Butter
- 1- 1/2 teaspoon Olive Oil
- 1 Medium Onion, Sliced 1/4 Inch Thick
- 2 Heritage Breed (or Other Boneless) Pork Chops, 3/4-inch Thick
- 2 teaspoons Dijon Mustard
- 3 Tablespoons Mixture Of Chopped Fresh Herbs (I Used Oregano, Rosemary And Thyme)
- 3/4 cups Dry White Wine, Divided (I Used Sauvignon Blanc)
- 3/4 cups Seedless Red Grapes
- Salt And Fresh Ground Pepper To Taste
- In a skillet, melt butter in the olive oil on low heat.
- Add onions and cover the skillet.
- Allow onions to sweat and soften for about 20 minutes.
- Wash and dry pork chops.
- Salt and pepper and smear one side of each chop with 1 teaspoon Dijon mustard.
- Set aside.
- Toss together the mixed herbs, take half of them (reserve the other half for later) and divide into two equal portions and sprinkle on each chop.
- Press them down into the mustard.
- Push onions to the side in the skillet and raise heat to medium high.
- Add the chops into the skillet, mustard and herb side down.
- While they are browning, salt and pepper the top sides of the chops.
- Turn the chops after 3 minutes and pile the onions on top of the chops.
- Sprinkle remaining herbs over the top.
- Saute 1 minute to brown the bottom of the chops.
- Add 1/2 of the wine and all of the grapes and cook for one more minute or so, until chops reach an internal temperature of 145 F (they will cook more while resting).
- Remove the chops to a platter.
- Leave the grapes in the skillet and add the rest of the wine and simmer rapidly for 1-2 minutes, stirring constantly.
- When sauce has thickened a bit and reduced, and the grapes are softened, remove from heat and pour sauce and grapes over the chops.
- Make sure the chops have rested for a total time of 5 minutes before serving.
- Enjoy!
butter, olive oil, onion, chops, dijon mustard, fresh herbs, white wine, red grapes, salt
Taken from tastykitchen.com/recipes/main-courses/dijon-pork-chops-with-herbs-and-grapes/ (may not work)