Skillet Pork Chops With Blistered Grapes

I cut corners and want to discourage others from doing the same. First, I replaced both stock and wine with broth. Could probably replace one or the other, but flavor suffered replacing both. Second, I had large red seedless grapes which were not that sweet. I cut them in half before sauteing. They ended up tasting like gravy-flavored orbs, with very little sweet/fruitiness coming through. Def use sweeter grapes and don't chop. Last, I wish I'd sopped some oil out of the pan after frying chops.

Used two large chops but didn’t cut the recipe. Added sliced mushrooms. Delicious.

Possibly my new favorite way to make pork chops. The warmed grapes were unexpectedly good and the sauce paired beautifully with both the grapes and the meat. My burner seems to run hot so I cooked everything on med-high and then turned down to medium after I added the wine. I used my 14-inch cast iron skillet, and it was so hot when I added the wine, that it evaporated almost immediately. Fortunately, nothing seemed to scorch, and the pork chops were perfectly done at 5 minutes per side.

Double garlic, shallot and white wine Sub tomatoes and rosemary for grapes and thyme

Used this method but riffed on flavor for more savory (cherry tomatoes and rosemary subbed for grapes and thyme - no dairy). Added much more garlic and shallot too and finished with basil. A good way to help with the splatter is to preheat oven to 400 and finish the pork chops in a cast iron or oven safe pan- in the sauce but without the grapes (tomatoes for me) so they don’t fully burst. Good sear on the stove still elicits mess, but not nearly as bad.

I used a deeper pan to fry and no splatter

I took Usha's advice and used the baby tomatoes that I had on hand. The dish turned out great and the sauce was phenomenal; perfect for sopping up with a crusty bread! I cannot wait to make this again and try it with chicken!

I freeze stemless grapes (of different colors and shapes) on a sheet pan and then store them in a ziplock bag. We have them all year long to use in recipes on the spur of the moment. They seem to get sweeter when frozen a little like ice wine. I do not thaw the frozen grapes before using them in a recipe. Keeps their shape better. This is a great recipe but search 'grapes' in the NYT search menu. You'll find dozens of really good recipes. Very very good in sheet pan recipes.

Found this easy to make in a cast iron skillet on outdoor grill. Keeps splatter to a minimum!

I think cooking the chops 5 minutes per side would result in an overdone, dry chop.

Have made this a couple times. It’s very good and worthy to add to our dinner party repertoire.

Coming up short on grapes--someone raided my measuring cup loaded with these my seedless stash. Thinking about adding pineapple to make up the difference. Curious to know what you think!

We just made this, exactly as described except w/3 boneless thick pork chops. Delicious. Grainy mustard is key, in my opinion. Would make again, for sure.

It was very good, but me and my fancy electric stove keep disagreeing about the meanings of the heat scale on the cooktop. The aromatics came out charred, but the dish did not taste burned. The grapes I acquired are called Scarletta; they ended up soft and very sweet. I could barely taste the aromatics. Next time I plan to double the amounts of both. I’ll probably make it with chicken, too, because my roommate has gout and felt he’d exceeded his red meat cheat for the week.

Excellent Recipe !! I used Boneless Center Cut Pork Chops 3/4" thick and cooked 3.5 minutes per side - turned out perfect. All the flavors blend very well to create a delicious dish. I wouldn't change a thing.