• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Dijon Pork Chops with Herbs and Grapes

July 26, 2014 by Mary 62 Comments

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.    

Related

You might also like:

  • Buttermilk marinated roast chicken with tarragon & Dijon mustard on a platter.Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard
  • Grilled organic Farmer's Market chicken stuffed with sage and garlic, sliced on a platter.Grilled Farmer’s Market chicken with lemon ginger basting sauce
  • A very special day.
  • Eadter table set with sugar eggs, tulips and antique Easter toys.Easter stories
  • Finished Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce in a white bowl, photographed outside.Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce

Filed Under: Dinner Tagged With: heritage pork, Pork chops with herbs and grapes, pork recipes, Second Chance Farm

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Rosemary Mullally says

    July 26, 2014 at 9:27 AM

    Looks delicious!

    Reply
    • Mary Frances says

      August 18, 2014 at 3:26 PM

      Thanks Rosemary!!

      Reply
  2. apuginthekitchen says

    July 26, 2014 at 9:37 AM

    Wow Mary Frances that looks delicious. I love the wine/grape sauce.
    apuginthekitchen recently posted…Summer Vegetable Cous Cous With Feta And Pine Nuts For Fiesta Friday #26My Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:28 PM

      Thanks Suzanne!! You know I didn’t even think about the grapes being the basis for the wine when making this – duh!!

      Reply
  3. Jovina Coughlin says

    July 26, 2014 at 9:48 AM

    Fabulous! What a great recipe. I love how you developed the dish. Will definitely try this with heritage pork chops in the freezer, especially now that I can buy good tasting grapes.
    Jovina Coughlin recently posted…Italian Treasures – Cinque TerreMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:29 PM

      Hi Jovina – I hope you’ve tried this and liked it! Do let me know if it turned out well for you.

      Reply
  4. seana says

    July 26, 2014 at 11:21 AM

    This looks fantastic Mary! What a great idea to cook the grapes and I love the use of fresh herbs.

    Reply
    • Mary Frances says

      August 18, 2014 at 3:29 PM

      Thanks Seana – it was delish!

      Reply
  5. Margaret Brown says

    July 26, 2014 at 11:29 AM

    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
    • Mary Frances says

      August 18, 2014 at 3:32 PM

      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
  6. The Healthy Epicurean says

    July 26, 2014 at 1:19 PM

    I love the sound of this. You always know you’ve struck gold when your husband immediately asks for a repeat order! Great sounding flavour combination…
    The Healthy Epicurean recently posted…Sea bass in oatmeal with courgette and anchovy puréeMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:36 PM

      Totally!! Thank you!

      Reply
  7. Hotly Spiced says

    July 26, 2014 at 10:40 PM

    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

    Reply
    • Mary Frances says

      August 18, 2014 at 3:37 PM

      Thanks Charlie!! Do let me know how you like them!

      Reply
  8. Margot | Gather and Graze says

    July 27, 2014 at 2:04 AM

    Mary, I love this take on sweet meets savoury – looks so flavourful and incredibly juicy! I’m not a huge fan of pork, but I know for sure that I’d enjoy this dish!
    Margot | Gather and Graze recently posted…Fatteh Bil Lahme (Lamb Shanks with Chickpeas and Yoghurt)My Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:37 PM

      Thanks Margot!!

      Reply
  9. afracooking says

    July 27, 2014 at 1:35 PM

    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 🙂

    Reply
    • Mary Frances says

      August 18, 2014 at 3:38 PM

      Yep – it all worked, Afra!

      Reply
  10. Ringo says

    July 27, 2014 at 7:01 PM

    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

    Reply
    • Mary Frances says

      August 18, 2014 at 3:39 PM

      What a wonderful pairing!! I love Syrahs!!

      Reply
  11. Maureen | Orgasmic Chef says

    July 27, 2014 at 9:16 PM

    That looks delightful!
    Maureen | Orgasmic Chef recently posted…Foods Australia Brought to the WorldMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:39 PM

      Thanks Maureen!!

      Reply
  12. Angie (@angiesrecipess) says

    July 28, 2014 at 8:22 AM

    They look very juicy and tender!
    Angie (@angiesrecipess) recently posted…Raspberry Vinaigrette with Homemade Raspberry VinegarMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:39 PM

      They really were, Angie!

      Reply
  13. cheri says

    July 28, 2014 at 12:44 PM

    Hi Mary Frances, love how you treated the pork chops here, very nice recipe. It’s not often I get a” can you make this again right away” from my husband. So if your husband thought that maybe mine will. Thanks!
    cheri recently posted…Garden To Grill – Salted Fava BeansMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:40 PM

      Thanks Cheri!! Do let me know how you and he like it!

      Reply
  14. The Squishy Monster says

    July 28, 2014 at 3:26 PM

    I’ve been really enjoying grapes prepared in a savory way and these are the next dish to try them with!
    The Squishy Monster recently posted…Weekend BitsMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:41 PM

      Great Angela!! Please let me know how you like it!

      Reply
  15. Choc Chip Uru says

    July 28, 2014 at 11:27 PM

    Herbs and grapes together with pork? That is a crazy cool combination in a dish 😀

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted…CCU Undercover: IPPUDO SydneyMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:41 PM

      LOL – yes it is!

      Reply
  16. Raymund says

    July 29, 2014 at 12:26 AM

    I love the addition of grapes, the sweet taste of the fruit will give it a really nice balance of flavours.
    Raymund recently posted…Gisadong SayoteMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:42 PM

      Definitely – that is what happened!

      Reply
  17. Tandy | Lavender and Lime says

    July 29, 2014 at 1:32 AM

    I would never have thought to combine grapes with pork, but is sounds delicious and perfect and I am going to give it a go – thanks for the inspiration 🙂
    Tandy | Lavender and Lime recently posted…Recipe For Lavender Surprise CakeMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:42 PM

      Great Tandy!! Please let me know how you like it!

      Reply
  18. Evelyne@cheapethniceatz says

    July 29, 2014 at 3:49 PM

    Really nice dish, love dijon on pork and a great pairing with grapes for a sweet touch that matches.

    Reply
    • Mary Frances says

      August 18, 2014 at 3:43 PM

      Yes!! It worked!

      Reply
  19. John@Kitchen Riffs says

    July 30, 2014 at 11:33 AM

    What a fun recipe! Glad you wrote it down so we can all share it. 😉 I have a bad habit of making up dishes and never writing the recipe down, too, so it becomes difficult to recreate it. Anyway, very nice — thanks.
    John@Kitchen Riffs recently posted…The Rum Daisy CocktailMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:44 PM

      I know – I’ve been there too John. Taking pics along the way helps you to recall ingredients.

      Reply
  20. Kristi @ Inspiration Kitchen says

    July 30, 2014 at 8:09 PM

    This looks sooooo good! I love the idea of the Dijon mustard and grapes – on pork chops no less! Extra yummo!

    Reply
    • Mary Frances says

      August 18, 2014 at 3:44 PM

      Thanks Kristi!!

      Reply
  21. ATasteOfMadness says

    July 30, 2014 at 8:51 PM

    This looks amazing! I’m always looking at food blogs instead of making myself dinner.I’m getting super hungry now!
    ATasteOfMadness recently posted…Apple Cheesecake Cookie BarsMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:45 PM

      Well now it’s time to get cooking!!

      Reply
  22. Fae's Twist & Tango says

    July 30, 2014 at 10:24 PM

    How clever to make dijon port with technically grape sauce. 😉
    Fae’s Twist & Tango recently posted…Fresh Herb Kuku • KuKu Sabzi • کوکوسبزیMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:46 PM

      Right!! Wine is technically a grape sauce and as I was telling Suzanne, I didn’t even think of that when I was putting this together!

      Reply
  23. Ami@NaiveCookCooks says

    July 30, 2014 at 11:27 PM

    I am liking the addition of grapes!! Such a beautiful dinner!
    Ami@NaiveCookCooks recently posted…PopCorn Vanilla PuddingMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:47 PM

      Thanks Ami!! The grapes do add a lot of visual appeal!

      Reply
  24. Judit + Corina | Glamorous Bite says

    July 30, 2014 at 11:55 PM

    Your sauteed grapes with pork looks absolutely heavenly, Mary Frances! Love savory grapes 🙂
    Judit + Corina | Glamorous Bite recently posted…Welcome to Glamorous Bite with a Free eCookbookMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:47 PM

      Yes – it was delicious!!

      Reply
  25. Christina says

    July 31, 2014 at 2:31 AM

    This looks wonderful! What a unique combination with the grapes!
    Christina recently posted…Torta di Ricotta al Limoncello (Italian-Style Limoncello Cheesecake)My Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:47 PM

      Thanks Christina!!

      Reply
  26. Donalyn@TheCreeksideCook says

    July 31, 2014 at 4:18 PM

    I love pork with fruity sauces & this just looks really good – definitely going on the “to-try” list!
    Donalyn@TheCreeksideCook recently posted…Cucumber and Avocado Salad with FetaMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:48 PM

      Thanks Donalyn – please let me know how it works out for you!

      Reply
  27. Liz says

    July 31, 2014 at 10:17 PM

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

    Reply
    • Mary Frances says

      August 18, 2014 at 3:50 PM

      Yes Liz – lots of different fruits go well with pork – dates, prunes, apricots – all good! But the grapes were also so juicy!

      Reply
  28. Arpita@ The Gastronomic Bong says

    August 1, 2014 at 1:12 PM

    This surely looks delicious. . Love the pork and dijon combination. .. and the grapes on the side looks amazing.. 🙂
    Arpita@ The Gastronomic Bong recently posted…Prawns and Asparagus in Creamy Coconut CurryMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:50 PM

      Thanks Arpita!!

      Reply
  29. Kitchen Belleicious says

    August 1, 2014 at 3:04 PM

    This looks insane! I love the use of the grapes and wine and the crust coating of mustard is always a favorite of mine to do with just about anything! No wonder your husband wanted it again!
    Kitchen Belleicious recently posted…Triple Layered Cake Pop with Lemon Curd FillingMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:51 PM

      Thanks!! 🙂

      Reply
  30. tableofcolors says

    August 2, 2014 at 7:36 AM

    Your recipe looks perfect and so quick…I too like to use up what is in the fridge. Thank you for the lovely ideas once again.
    tableofcolors recently posted…Vanha PappilaMy Profile

    Reply
    • Mary Frances says

      August 18, 2014 at 3:52 PM

      It was quick – perfect for a weeknight when you come home starving!

      Reply
  31. Rachel Walker says

    September 4, 2014 at 12:24 PM

    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
    • Mary Frances says

      November 26, 2016 at 3:03 PM

      Good idea Rachel – grapes are a great ingredient!!!

      Reply

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions