Wednesday, August 13, 2014
The big flavor in this sauce comes from the grapes and the mustard. I never knew how "grapey" a grape could be until I first made sole Veronique -- sole served in a cream sauce with peeled (!) green grapes -- in cooking school. You'll see for yourself. Though we've skipped the pesky peeling part.
Pure pleasure aside, grapes are also a terrific source of resveratrol, the powerful antioxidant found in wine. So, in one quick, economical and widely adaptable recipe you get big flavor, good health and a pan gravy. Maybe that's pretty fancy after all.
Sauteed Pork Chops and Grapes With Mustard Sauce
4 (1/2-inch-thick) boneless pork chops, trimmed of any fat
Salt and ground black pepper
Wondra flour, for dredging the pork chops
1 1/2 tablespoons vegetable oil, divided use
1/4 cup finely chopped yellow onion
1 cup seedless red or green grapes, halved
1/4 cup dry white wine
3/4 cup chicken broth
1/2 teaspoon packed dark brown sugar
1 tablespoon Dijon mustard
Season the pork chops on both sides with salt and pepper. One at a time, dip the pork chops in the flour, coating them well on both sides, but shaking off the excess.
In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the chops to the pan and cook until lightly browned on the first side, about 2 minutes. Add the remaining oil to the skillet, turn the chops and cook for 1 minute on the second side. Transfer them to a plate and cover loosely with foil.
Add the onion and grapes to the skillet, reduce the heat to medium-low and cook, stirring often, until the onions are golden brown, about 3 to 4 minutes. Increase the heat to high, add the wine and bring to a boil. Simmer, stirring, until the wine is reduced to 1 tablespoon. Add the stock and sugar and simmer until the broth is reduced by half.
Reduce the heat to medium-low, return the pork to the skillet along with any juices that have accumulated on the plate and simmer very gently, turning the pork several times, for 1 minute. Transfer each pork chop to a serving plate.
Add the mustard to the sauce, whisking, then season with salt and pepper. Pour the sauce evenly over each portion and serve right away.
Makes 4 servings.
Nutrition information: Each serving contains approximately 280 calories, 26 g protein, 11 g fat, 17 g carbohydrate, 65 mg cholesterol, 660 mg sodium and 1 g fiber.
Carbohydrate choices: 1
Food on 08/13/2014