Grapes on their own are a perfect snack but ever thought of roasting them? Once you do, you’ll want to put them in everything! Like vegetables, grapes caramelize when roasted bringing out their inherent sweetness and natural flavors. Roasted with a touch of olive oil and sea salt or with nothing at all, the mouth watering result is a unique sweet and slightly savory burst of deliciousness that is perfect alongside chicken or pork, or as a surprise ingredient in salads. With yogurt or a dollop of créme fraiche for dessert, roasted grapes add depth, flavor and rich color while packing a healthy punch.
Fresh grapes, now available from Chile in markets across the United States and Canada, star in this recipe featuring a roasted grape and pecan pan sauce poured over pork chops. The roasted grape-pecan mixture is also terrific over baked ham slices.
Pork Chops with Roasted Chilean Grape-Pecan Sauce
Photo Courtesy of the Chilean Fresh Fruit Association
- 2 cups grapes
- 1/2 cup chopped pecans
- 4 3/4-inch-thick boneless pork chops (about 2 1/4 lb.)
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 3 Tbsp. olive oil, plus 1 tablespoon
- 1/4 cup finely chopped shallots
- 1 garlic clove, minced
- 1/2 cup white wine
- 1/2 cup reduced-sodium chicken broth
- 1 Tbsp. chopped fresh thyme
- 1 tsp. Dijon mustard
- 1 Tbsp. butter
Preheat to 425°F. Place grapes on a rimmed baking sheet. Bake at 425˚ for 18 minutes, shaking the pan occasionally to turn the grapes. Add pecans to pan; bake 7 minutes longer or until grapes are shriveled. Remove from oven, and gently combine the grapes and pecans (mixture will be sticky). Set aside.
Meanwhile, season pork chops with salt and pepper. Heat 3 tablespoons of the olive oil in a large skillet; cook pork chops over medium-high heat 4 to 5 minutes or until browned; turn and cook 4 minutes longer (a meat thermometer inserted into thickest portion should register 150°). Transfer pork chops to a platter and keep warm.
Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil to pan. Add the shallot and garlic; cook over medium-high heat 1 minute or until shallot is tender. Add wine and bring to a boil; cook 2 to 4 minutes, scraping up the browned bits from the bottom of the skillet, until liquid reduces by half. Add the chicken broth, thyme, and mustard; reduce heat to medium and simmer 2 to 4 minutes or until sauce thickens slightly. Remove pan from heat; stir in butter, grapes, and pecans. Serve grape sauce over pork chops.
SERVES 4; Prep: 20 min., Bake: 25 min., Cook: 15 min.
NUTRIENTS PER SERVING
433 calories, 24 gms fat, 216 calories from fat, 5 gms saturated fat, 81 mg cholesterol, 787 mg sodium, 1 gm dietary fiber, 36 gms protein
Recipe from the Chilean Fresh Fruit Association