Lower the heat to low-medium and toss in the shallot and the garlic and cook for 1 minute.
Transfer the pork and all its juices back to the pan.
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.
Red or green grapes can be substituted, just use seedless.