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.
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