Just the two of you for dinner? Try something a little different with these chops. Serve with rice mix and french cut green beans.
- 2 boneless pork chops (1-inch thick)
- olive oil
- salt (to taste)
- pepper (to taste)
- 4 tablespoons balsamic vinegar
- 1 cup red seedless grapes (OR green seedless grapes)
- 1 tablespoon butter
- Heat a skillet over medium-high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops 2 minutes on each side; remove chops from pan. Add balsamic vinegar to skillet, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add grapes, tossing to coat with vinegar. Return chops to skillet, spooning juices over chops. Cover tightly; cook over low heat for 8 minutes, until internal temperature on a thermometer reads 145 degrees F. With a slotted spoon, transfer the chops and grapes to a serving platter; allow to rest 3 minutes and keep warm. Stir the butter into the sauce until melted. Cook, uncovered, over medium-high heat until the sauce thickens slightly. Spoon the sauce over the chops and grapes.