Wednesday, June 27, 2012

Pork with Grapes and Tarragon

This relatively quick dish has a fantastic sauce.  I used seedless red grapes and the tannins really do make the wine sauce pop. Normally I imagine that a sauce with grapes would be overly sweet, but that isn't the case here. Since I could only buy large bunches of red grapes, I added a few more than the recipe required. The tarragon and splash of vinegar counteract the sweetness of the fruit to create a balanced sauce. I served it with rice pilaf from a box and some simple sauteed green beans with shallots.
You can almost see my reflection in the sauce. 

Pork with Grapes and Tarragon
Serves 2

1 Tbsp olive oil
2 4 oz boneless pork chops
salt and pepper
1 cup of red seedless grapes, halved
1 Tbsp minced shallots (and a little extra for the green beans if you make them)
1/2 tsp sugar (optional if you are trying to avoid added sugar)
1 1/2 tsp red wine vinegar
1/4 red wine
1/2 cup low sodium chicken broth
1 heaping tsp chopped tarragon

1) In a large skillet, heat the oil.  Season the pork chops with salt and pepper and put them in the skillet. Cook over medium high heat for about 3 minutes each side,or until the meat is browned and nearly cooked through (it will go back in the pan later). Move the pork to a place and cover with some tin foil.
2) Make the sauce. Add the grapes to the skillet and cook until lightly browned, about 3 minutes. Add the shallots and sugar and cook for 1 more minute or until the sugar is dissolved. Add vinegar and cook until it's nearly evaporated, about another minute. Add the wine and cook over high heat until it has reduced by half, about 3 minutes. Add the chicken stock and boil until reduced by half, about 4 minutes.
3) Move the pork back to the skillet and simmer until the pork is completely cooked.  About 2 more minutes. Move the pork to serving plates and cook the sauce a little longer, until it thickens and appears glossy, about 2 more minutes. Stir in the tarragon.  Pour the sauce over the pork and serve.

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