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Weeknight Skillet Herb Pork Chops with Roasted Grapes #porkchops #skilletporkchops #herbporkchops #weeknightdinner

Weeknight Skillet Herb Pork Chops with Roasted Grapes

Tender on the inside, crispy on the outside, these pork chops are bursting with flavor!
Course Dinner
Keyword herb pork, pork chops, skillet pork chops
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Olive Jude

Ingredients

  • 4-6 thick cut bone-in pork chops
  • 2 tbsp flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 4 garlic cloves minced
  • 1/2 cup white wine
  • 1/2 cup chicken or vegetable broth
  • splash of cream
  • 4 sprigs rosemary
  • about 15 sage leaves
  • black grapes desired amount
  • salt & pepper to taste

Instructions

  1. Preheat oven to 350.
  2. On a plate or in a large ziplock bag, dredge pork chops in flour, salt and pepper to give them a light coating.
  3. In a hot cast iron skillet, add butter and olive oil.
  4. When butter begins to foam, add pork chop and sear until both sides are golden, about 2-3 minutes per side.
  5. Transfer pork to a plate.
  6. Lower the heat to low-medium and toss in the shallot and the garlic and cook for 1 minute. 

  7. Add wine to the pan, scraping up any browned bits.
  8. Add broth and a splash of cream, whisking to combine.
  9. Toss in the herbs.
  10. Transfer the pork and all its juices back to the pan. 

  11. Toss in grapes.
  12. Roast in oven for 8 to 12 minutes. *Total cooking time will vary due to the thickness of pork and start temperature of the chops. They should register to 145°F in the thickest part with an instant-read thermometer.

  13. Remove from oven and let rest for a few minutes before serving.

Recipe Notes

Red or green grapes can be substituted, just use seedless.