Popular Conditions & Diets
Ingredients
12
Time
30m
Serves
2
Recipe by Jaclyn Irwin
Ingredients
12
Time
30m
Serves
2
Dinner
1 1/2 lbs
Bone-In Pork Rib Chop
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
2 tsp
Extra-Virgin Olive Oil
2
Garlic Cloves
smashed very well with the back of a knife
2 Tbsp
Fresh Rosemary
roughly chopped
1 cup
Red Seedless Grapes
1
Shallot
finely chopped
1 Tbsp
All Purpose Flour
1/2 cup
Dry Red Wine
1 cup
Beef Broth
1 Tbsp
Unsalted Butter
1
Pat the pork dry with paper towels and season liberally with salt and pepper.
2
Heat a large skillet over medium heat and drizzle in the oil. Once hot, add the pork and cook for one minute, until just starting to brown, flip and cook for another minute. Repeat flipping every minute or so until browned, about seven minutes total. Sear the fat cap for about 45 seconds.
3
Reduce the heat to medium-low and add the garlic and rosemary. Cook, stirring often until the garlic is fragrant, about one minute. Baste the pork chops with the garlic and rosemary. Remove the pork chops, garlic and rosemary from the skillet and set aside on a cutting board. Cover loosely with aluminum foil. Remove all but about 1 tbsp of fat from the skillet.
4
Increase the heat to medium and add the grapes. Cook until just starting to brown and burst, moving them around the pan, about two to three minutes. Remove and set aside with the pork.
5
Add the shallots to the skillet and cook for one minute. If the skillet is dry, add a knob of butter. Scatter the flour on top and stir to combine, cook for one minute.
6
Deglaze the skillet by pouring in the red wine and scrape up any browned bits on the bottom. Cook until reduced by about half, three to four minutes. Pour in the broth and bring to a low boil.
7
Cook until the sauce has thickened and coats the back of a spoon, stirring occasionally, about ten to 15 minutes. Add the butter and stir to incorporate until the sauce is glossy.
8
Strain the sauce through a fine mesh sieve and season with salt and pepper as needed.
9
Remove the bone from the chop and slice.
10
Divide the pork onto plates and top with the garlic, rosemary and grapes. Drizzle with the red wine sauce on top. Serve and enjoy!
11
Substitutions: Gluten-Free: use a gluten-free all purpose flour.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
