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chops - Pork Chops, w/grape sauce for 2




Source of Recipe


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from rdj
chops - Pork Chops, w/grape sauce for 2

2 boneless 1 inch thick pork chops
Olive oil
salt and ground black pepper
4 Tablespoons balsamic vinegar
1 cup red or green seedless grapes
1 Tablespoon I Can't Believe It's Not Butter Light

Heat a frying pan over a medium/high heat.
Brush (or mist if you have an oil mister) each chop lightly with the oil.
Sprinkle with salt and pepper.
Place the chops in the pan and brown on each side.
Remove to a platter and keep warm.
Pour the vinegar into the pan, scraping up any browned bits on the bottom of the pan, (deglazing).
Add the grapes, tossing to coat with the vinegar.
Return chops to pan.
Spoon the juices over the chops.
Cover tightly and cook over a low heat for 7 - 8 minutes or until the chops are just done.
Transfer the chops and grapes, using a slotted spoon, to a serving platter to keep warm.
Stir the butter into the juices until melted.
Continue to cook, uncovered, over a medium/high heat until the sauce thickens slightly.
Spoon the sauce over the chops and grapes.
Makes 2 servings.