Best 5 Seared Pork Chops With Grape Sauce Recipes
Pork chops are a versatile and affordable cut of meat that can be cooked in a variety of ways. Searing pork chops is a quick and easy way to cook them, and the grape sauce adds a sweet and tangy flavor that complements the pork perfectly. This dish is perfect for a weeknight meal or a special occasion. Be sure to serve the seared pork chops with the grape sauce spooned over the top. The recipe also includes instructions for making a creamy Dijon sauce and a tangy apple sauce, so you can choose the sauce that best suits your taste.
## **Seared Pork Chops with Grape Sauce**
**Cooking Time:** 30 minutes
**Servings:** 4
**Ingredients:**
- 4 boneless, center-cut pork chops
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup red grapes, halved
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
**Instructions:**
1. Season the pork chops with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the pork chops for 3-4 minutes per side, or until cooked through.
4. Remove the pork chops from the skillet and set aside.
5. Add the grapes, chicken broth, balsamic vinegar, and brown sugar to the skillet.
6. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. In a small bowl, whisk together the cornstarch and water until smooth.
8. Add the cornstarch mixture to the skillet and cook, stirring constantly, until the sauce has thickened.
9. Return the pork chops to the skillet and heat through.
10. Serve the seared pork chops with the grape sauce spooned over the top.
**Creamy Dijon Sauce**
**Ingredients:**
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
**Instructions:**
1. In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, parsley, salt, and pepper.
2. Serve immediately.
**Tangy Apple Sauce**
**Ingredients:**
- 3 cups peeled and diced apples
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
**Instructions:**
1. In a medium saucepan, combine the apples, water, sugar, lemon juice, cinnamon, and nutmeg.
2. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the apples are tender.
3. Serve immediately.
PORK CHOPS WITH FIG AND GRAPE AGRODOLCE
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Pork Pork Chop Radicchio Grape Fig Rosemary Fall
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
- Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
- Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
- Divide radicchio salad and pork chops among plates. Top with agrodolce.
PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE
Steps:
- Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
- Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
- Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!
SKILLET PORK CHOPS WITH BLISTERED GRAPES
Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.
Provided by Samantha Seneviratne
Categories dinner, snack, weeknight, meat, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
- Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
- Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.
SEARED PORK CHOPS WITH MAPLE SYRUP SAUCE
Fast and easy! Two recipes put together to make an awesome pure maple syrup glaze for pork chops. Fit for company in a flash.
Provided by sandie
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
- Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
- Season pork chops with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 68.5 g, Cholesterol 37.3 mg, Fat 9.9 g, Fiber 0.1 g, Protein 14.2 g, SaturatedFat 3.1 g, Sodium 87.9 mg, Sugar 63.6 g
PAN-SEARED PORK CHOPS
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
- Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.
Tips:
- Choose high-quality pork chops for the best flavor and texture. Look for chops that are at least 1 inch thick and have a good amount of marbling.
- Season the pork chops liberally with salt and pepper before searing. This will help to enhance the flavor of the meat.
- Sear the pork chops in a hot skillet over medium-high heat. This will help to create a nice crust on the outside of the chops while keeping the inside juicy.
- Cook the pork chops to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
- Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
This recipe for seared pork chops with grape sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are juicy and flavorful, and the grape sauce is a sweet and tangy complement. With a few simple tips, you can make this dish a hit at your next dinner party.
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