Pork Chops in Grape Sauce
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 2 servings
Ingredients
2 boneless pork chops, 1-inch thick
Olive oil
Salt and freshly ground black pepper
4 Tbs balsamic vinegar
1 cup red or green seedless grapes
1 Tbs butter
Directions
Heat a skillet over medium-high heat. Brush each chop lightly with
olive oil and sprinkle with salt and pepper. Brown chops on each side; remove chops from pan.
Add balsamic vinegar to skillet, scraping up any browned bits on the bottom of the pan with a
wooden spoon. Add grapes, tossing to coat with vinegar.
Return chops to skillet, spooning juices over chops. Cover tightly;
cook over low heat for 7-8 minutes, until chops are just done. With a slotted spoon, transfer
the chops and grapes to a serving platter; keep warm. Stir the butter into the sauce until
melted. Cook, uncovered, over medium-high heat until the sauce thickens slightly. Spoon the
sauce over the chops and grapes.
Nutrition facts
Serving Size 1 serving
Calories 422
Calories from Fat 278 (66%)
% Daily Value*
48%Total Fat 31g
50%Saturated
Fat 10g
Polyunsaturated Fat 2.6g
Monounsaturated Fat 17g
23%Cholesterol 70mg
8%Sodium 189mg
14%Potassium 478mg
5%Total
Carbohydrate 16g
3%Dietary
Fiber 0.7g
Sugars 12g
Sugar Alcohols 0g
41%Protein 21g