Pork with Grapes and Tarragon

Name: Pork with Grapes and Tarragon
Cuisine: French, Mediterranean, European
Ingredients: 6 (4 ounces each) boneless pork loin chops; 3 Tablespoons extra-virgin olive oil; Salt and pepper to taste; 1 1/2 cups black or red seedless grapes (3 ounces), halved; 1 1/2 Tablespoons minced onion; 3/4 teaspoon garlic powder; 3/4 Tablespoons sugar; 3/4 Tablespoons red wine vinegar; 1/2 cup dry, fruity red wine; 1 cup low-sodium chicken broth; 1 1/2 teaspoons chopped tarragon

3 steps

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

Updated at: Thu, 17 Aug 2023 02:44:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories297.3 kcal (15%)

Total Fat15.3 g (22%)

Carbs7.8 g (3%)

Sugars4.6 g (5%)

Protein25.6 g (51%)

Sodium199.3 mg (10%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 x 4 ouncesboneless pork loin chops

3 tablespoonsextra-virgin olive oil

1 ½ cupsblack seedless grapes

or red, halved

1 ½ tablespoonsminced onion

¾ teaspoongarlic powder

¾ tablespoonssugar

0.75 Tablespoonsred wine vinegar

½ cupdry fruity red wine

1 cuplow-sodium chicken broth

1 ½ teaspoonstarragon

chopped

Instructions

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.