Best Pork Chops With Fig And Grape Agrodolce Recipes

Pork Chop Agrodolce image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/2 cup balsamic vinegar
2 cloves garlic, peeled and smashed
4 sprigs fresh thyme
3 tablespoons honey, such as acacia
3 tablespoons unsalted butter, at room temperature
4 center-cut pork loin chops, bone in (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
Preheat a grill pan over medium-high heat.
Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.

Skillet Pork Chops With Blistered Grapes image

Provided by Samantha Seneviratne

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, 1-inch-thick pork chops (about 3/4 pound each)
Kosher salt and black pepper
1 1/2 cups small, seedless red grapes
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 teaspoons grainy mustard
1 tablespoon heavy cream or unsalted butter

Steps:

In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.