Ingredient:
4 boneless pork chops (1 1/3 lb)
1 tsp salt
1/4 tsp ground black pepper
3 tbsp butter
2 cups red seedless grapes
1 cup thinly sliced sweet onion
2 oz chèvre (goat) cheese, crumbled
1/4 cup chopped roasted salted pistachio nuts
Method:
Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 2 to 3 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm.
In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add grapes and onion, and cook 5 to 7 minutes, stirring frequently, until onions soften and begin to brown on edges.
Pour grape mixture over pork. Top with cheese and pistachio nuts.
4 boneless pork chops (1 1/3 lb)
1 tsp salt
1/4 tsp ground black pepper
3 tbsp butter
2 cups red seedless grapes
1 cup thinly sliced sweet onion
2 oz chèvre (goat) cheese, crumbled
1/4 cup chopped roasted salted pistachio nuts
Method:
Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 2 to 3 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm.
In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add grapes and onion, and cook 5 to 7 minutes, stirring frequently, until onions soften and begin to brown on edges.
Pour grape mixture over pork. Top with cheese and pistachio nuts.
