Balsamic Braised Pork Chops with Grapes and Rosemary
Photography Josh Griggs.
A panful of porky deliciousness! A wonderful combination of juicy grapes, balsamic and rosemary top these tender pork chops. Serve with a creamy mash or soft polenta.
Serves: 4
INGREDIENTS
4 bone-in pork chops, skin off
1 tablespoon olive oil
2 red onions, thinly sliced
100 grams streaky bacon, sliced 1cm
2 cloves garlic clove, crushed
2 teaspoons finely chopped rosemary
2 tablespoons firmly packed brown sugar
⅓ cup balsamic vinegar
1 teaspoon Dijon mustard
2 cups seedless red grapes
½ cup white wine or chicken stock
2 tablespoons chopped parsley
sea salt and ground pepper
METHOD
Season the pork chops with salt and pepper.
Heat the oil in a large sauté pan over medium-high heat and add the pork chops. Cook for 2 minutes on each side then transfer to a plate and set aside. Don’t wash the pan.
Add the onions, bacon, garlic and rosemary and cook until the onions are soft.
Stir in the sugar, balsamic vinegar and mustard and cook for 2 minutes. Increase the heat and add the grapes and wine or stock. Season and bring to the boil.
Simmer for 3 minutes then add the chops back to the pan along with the resting juices. Simmer gently for 3–4 minutes to reheat the chops and reduce the sauce a little. Stir in the parsley just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.