Pan-Roasted Rosemary-Shallot Bone-In Pork Chops

Pan roasted pork chops are a quick and delicious way to serve a satisfying gourmet meal adorned with fresh red grapes. This will become your go-to pork chop recipe for any weeknight supper.

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Prep: 10 minutes   Cook/Roast: 15 minutes   Serves: 4

INGREDIENTS

• 4 (1-inch-thick) bone-in pork chops (about 8 ounces each)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 4 sprigs fresh rosemary plus additional finely chopped for garnish (optional)
• 1 small shallot, thinly sliced
• 1 cup halved red grapes
• ½ cup balsamic vinegar
• 2 tablespoons unsalted butter, cut into small cubes

DIRECTIONS

1. Preheat oven to 400°; sprinkle pork chops with salt and pepper. In large, cast-iron or oven-safe skillet, heat oil and rosemary sprigs over medium heat; add shallot and cook 1 minute or until slightly tender, stirring frequently. Push shallot and rosemary to sides of skillet and increase heat to medium-high; add pork chops and cook 6 minutes or until browned, turning once. Add grapes; transfer skillet to oven and roast 5 minutes or until internal temperature of pork chops reaches 145°. Transfer pork chops to cutting board; tent loosely with aluminum foil and let stand 5 minutes.
2. In same skillet, add vinegar; boil over medium heat 2 minutes or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Add 1 tablespoon butter; cook 1 minute, stirring constantly. Stir in remaining 1 tablespoon butter. Makes about 1 cup.
3. Serve pork chops topped with grape mixture garnished with chopped rosemary, if desired.

Approximate nutritional values per serving (1 pork chop, ¼ cup grape mixture): 359 Calories, 21g Fat (7g Saturated), 115mg Cholesterol, 367mg Sodium, 14g Carbohydrates, 1g Fiber, 12g Sugars, 33g Protein