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Dijon Pork Chops with Herbs and Grapes

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Dijon porks chops with herbs and grapes on a platter. “Can you do this again?” That’s what my husband said on finishing this dinner last Sunday night. So I quickly went to work to write all this down so I would remember how to make these Dijon Pork Chops with Herbs and Grapes again! I got this idea from a veal chop recipe I had made years ago. Second Chance Farm business card.And once again, I get inspired by what’s in my refrigerator and what needs to be used up and how fast can I get something on the table – not really too exciting and all out of necessity. I was making our breakfast fruit salad that I usually make for the week, before making dinner on last Sunday night, and had too many grapes. We had just picked up these beautiful heritage breed pork chops from Second Chance Farm on our way home that night. They have wonderful beef, pork and chickens and sell at the Milan Farmers Market on Fridays, and had invited us to their farm to pick up some fresh chickens. Kim and Charlie are wonderful folks who run a very clean and neat farm in Milan, NY. It was so nice to see their whole operation. All of the animals are happy campers – their pigs love to be petted! Here’s what I did, which was simple, quick, delicious and a little different! This is a riff on the combo of savory and sweet – which I LOVE. I hope you will too!

DIJON PORK CHOPS WITH HERBS AND GRAPES – serves 2

1.5 tsp unsalted butter
1.5 tsp olive oil 1 medium onion, sliced 1/4” thick
2 heritage breed pork chops, 3/4” thick
Salt
Fresh ground pepper
2 tsp. Dijon mustard
3 tbs. chopped fresh herbs – oregano, rosemary and thyme
3/4 cup dry white wine, divided – I used Sauvignon Blanc
3/4 cup seedless red grapes

In a skillet, melt butter in olive oil on low heat. Add onions and cover to sweat and soften for about 20 minutes.

Dijon Pork chops raw with mustard. Wash and dry pork chops. Salt and pepper and smear one side with 1 tsp. Dijon mustard on each chop. Toss together the mixed herbs, take half of them and divide into two equal portions and sprinkle on each chop. Press them down into the mustard.Dijon pork chops raw with mustard and herbs. Push onions to the side in the skillet, raise heat to medium high. Add the chops, mustard and herb side down. While they are browning, salt and pepper the top sides of the chops. Turn the chops after 3 minutes and pile the onions on top of the chops. Sprinkle remaining herbs overall. Saute 1 minute to brown the bottom of the chops. Add 1/2 of the wine and all of the grapes and cook for one more minute or so, until chops reach an internal temperature of 145 degrees. (they will cook more while resting) Remove the chops to a platter. Leave the grapes in the skillet and add the rest of the wine and simmer rapidly for 1 -2 minutes, stirring constantly. When sauce has thickened a bit and reduced, and the grapes are softened, remove from heat and pour sauce and grapes over the chops. Make sure the chops have rested for a total time of 5 minutes before serving. Enjoy!Dijon pork chop half eaten.    

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Comments

  5. I hope my husband brings home a humungous bunch of grapes, because I want to steal more than a few to try this recipe. I also think I just learned how to make tender pork chops. No matter how I try they are always tough. Thanks Mary!!

    Reply

    • The key is to not cook the pork chops too long (only to 145 degrees) and remember that they will continue cooking when you remove them from the skillet, while they’re resting.

      Reply

  7. What a great use for grapes! These chops certainly look full of flavour and are beautifully presented. I’m not surprised your husband would like you to prepare these over and over again. I’ll pin this so I can make them too! xx
    Hotly Spiced recently posted…Airport HijinksMy Profile

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  9. I have never used grapes in a savory dish – but looking at this recipe I wonder why: it makes soooo much sense. And what a beautiful contrast / compliment with the mustard 🙂

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  10. Way to go Mary Frances! This is great take on Pork Chops with Dijon mustard. I would pair this with a Syrah from Santa Barbara, where the expressions of this noble grape are a bit more reserved. Ojai and Melville would be good sources. Enjoy!!!
    Ringo recently posted…Godfather “Gravy”My Profile

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  27. Your chops look terrific (and what a nice endorsement from your hubby!). I love pairing pork with fruit…I know I’d love these 🙂

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  31. It’s so unusual to find recipes which use grapes as a cooking ingredient, and I have no idea why.
    As a result though, I rarely use them myself, so inspiring to see them in this recipe.
    Will make an effort not to malign the grape so much in the future!

    Reply

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