oz.
green seedless grapes, cut in half (about 1 1/2 cups)
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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