Pan-Roasted Pork Chops with Honey Riesling Grapes
4 thick, meaty bone-in or boneless pork chops
Â½ tsp. (2 mL) of salt
Lots of freshly ground pepper
A splash or two of vegetable oil
1 red onion, thinly sliced
2 C. (500 mL) of seedless red grapes
Â½ cup (125 mL) of Riesling or your favorite white wine
2 T. (30 mL) of honey
1 T. (15 mL) of white wine vinegar
Tender stems from 6 or 8 sprigs of fresh thyme, finely minced
Generously season the pork chops with salt and pepper. Heat a large skillet with a tight-fitting lid over medium-high heat for a minute or two. Splash in enough vegetable oil to evenly cover the bottom of the pan. Vigorously sear the chops until theyâ€™re golden brown and crusty on both sides, 2 or 3 minutes each side. The goal here is not to fully cook the meat but to add lots of brown flavor while the panâ€™s temperature is still high. Toss in the onions and grapes. Turn the heat to its lowest setting, cover with the lid and cook for 5 minutes. Remove the chops to a plate and rest the meat while you quickly craft the sauce. Increase the heat to medium-high and pour in the wine. Stirring gently, bring to a furious boil, quickly reducing the wine to sauce consistency. Stir in the honey, vinegar and thyme. Drench the pork chops and serve.
Refrigerate: Tightly seal the pork chops with the grapes within 30 minutes of cooking and refrigerate for up to 6 days before reheating.
Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.