Sauteed Pork Chops with Green-Grape Rosemary Pan Sauce
from How To Cook Without a Book
1 TBSP butter
1/2 TBSP oil
2 boneless center cut pork chops
salt and freshly ground black pepper
Preheat oven to 250 degrees. Heat the butter and oil in a skillet over low heat. While the pan is heating sprinkle the chops on both sides with salt and pepper, then dredge them in flour. Just before sauteing, increase the heat to medium-high. When the butter stops foaming, arrange the chops in the skillet. Cook until a rich golden brown, about 3 minutes per side. Remove from skillet to warm oven.
1/2 cup chicken broth
1 cup green grapes, halved
1/2 tsp minced rosemary
2 TBSP heavy cream
Deglaze skillet with chicken broth. Add grapes and rosemary to pan. Reduce liquid to about 1/4 cup. Whisk in the cream, and spoon a portion over the top of each chop before serving.
Notes: I have wanted to try this out for a while and never seem to have the ingredients on hand. Finally, I did. It was somewhat of a departure from the other reduction sauces I've made. The sweetness of the grapes was an interesting counterpoint to the rosemary. I don't know if I'll make it again. It liked it, but it didn't blow me away.Posted by Jennifer at May 14, 2007 8:48 PM | TrackBack