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Pan-Fried Chops with Grape Salad

October 2008
Pan-Fried Chops with Grape Salad

by 3 people

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Serve with sautéed baby potatoes.

Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 4 1-inch-thick pork chops
  • Salt and pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, halved and thinly sliced
  • 1 cup red seedless grapes, halved
  • 4 ounces baby spinach
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons balsamic vinegar
  1. Preheat the oven to 400 degrees . Season the pork chops with salt, pepper and the oregano. In a large skillet, heat the olive oil over medium-high heat until rippling. Add the chops and cook, turning once, until browned, about 4 minutes. Transfer to a baking sheet, reserving the skillet and any juices, and roast until cooked through, 12 to 15 minutes.
  2. Meanwhile, in the same skillet, cook the red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from the heat.
  3. Remove the chops from the oven, tent with foil and let rest for 5 minutes. Stir the spinach, almonds and balsamic vinegar into the onion mixture; season with salt and pepper. Serve the salad with the pork chops.
Tip Pair with:
  • Concannon Merlot Selected Vineyards 2006 (California), Layer Cake Primitivo 2006 (Italy)
Tip Frozen assets:
  • Freeze grapes for a quick, healthful treat.