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pork chops Wondra flour vegetable oil yellow onion seedless red white wine chicken broth brown sugar mustard
Viewed: 35 - Published at: 3 years agoIngredients
- Four 1/2 inch thick boneless pork chops (trimmed of fat)
- Wondra flour (for dredging chops)
- 1 1/2 tablespoons vegetable oil (divided)
- 1/4 cup finely chopped yellow onion
- 1 cup seedless red or green grapes, halved
- 1/4 cup dry white wine
- 3/4 cup low sodium chicken broth
- 1/2 teaspoon packed dark brown sugar
- 1 tablespoon Dijon mustard
Method
- Season the pork chops on both sides with salt and pepper. One at a time, dredge the chops in the flour, coating them well on both sides, shaking off the excess.
- In a large skillet over medium high, heat 1 tablespoon of the oil. Add the chops to the pan and cook until lightly browned on the first side, about 2 minutes. Add the remaining oil to the skillet, turn the chops and cook for 1 minute on the second side. Transfer them to a plate and cover loosely with foil.
- Add the onion and grapes to skillet, reduce heat to medium-low and cook, stirring often, until onions are golden brown, about 3 to 4 minutes. Increase heat to high, add the wine and bring to a boil. Simmer, stirring, until wine is reduced to 1 tablespoon. Add the stock and sugar and simmer until the broth is reduced by half.
- Reduce the heat to medium-low, return the pork to the skillet, along with any juices that have accumulated on the plate and simmer very gently, turning the pork several times, for 1 minute. Transfer each pork chop to a serving plate. Add the mustard to the sauce, whisking., then season with salt and pepper. Pour the sauce evenly over each portion and serve right away.
