Pork with Grapes and Tarragon

Serving Size: 1 chop. Serve with 1/2 cup of California blend vegetables.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a very large skillet, heat olive oil until shimmering. Season pork chops with salt and pepper and add chops to the skillet. Cook over medium-high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter; cover loosely and keep warm.

Step 2

2. Add grapes to the skillet and cook until lightly browned, about 3 minutes. Add the onion, garlic and sugar; cook, stirring, until the sugar dissolves, about 1 minutes. Add the vinegar and cook until nearly evaporated, about 1 minute. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add chicken broth and boil until reduced by half, about 4 minutes.

Step 3

3. Return the pork and juices to the skillet and simmer until the chops are just cooked, about 2 minutes. Transfer pork to plates. Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour sauce over the pork. Serve immediately.