Pork Chops Topped with Grapes |
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Ingredients
| 6 | 3/4-inch-thick
pork chops
| | Dash pimentón (smoky paprika)
| | 1 | tbsp.
butter
| | 1 | tbsp.
vegetable oil
| | 1 | cup
chicken broth or dry white wine
| | 8 | oz.
green seedless grapes, cut in half (about 1 1/2 cups)
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Directions- Trim pork chops, making a few short, vertical cuts at the edges so they will lie flat. Season to taste with salt and pepper; sprinkle with pimentón on both sides.
- Heat butter and oil in large skillet over medium heat. Brown chops on both sides; do not crowd.
- Add broth to skillet and reduce heat to low. Cover; simmer gently 10 minutes or until chops are no longer pink or until juices run clear (170ºF for well-done). Remove chops to warm platter; keep warm.
- Add grapes to skillet. Cook about 3 minutes while stirring. Pour grape sauce over chops.
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