Instructions

1. Put a couple of swirls of olive oil in a heavy-bottomed skillet over medium-high heat. While the pan is heating up, pat the pork dry with a paper towel and season with salt and pepper. Place the pork chops in the pan and sear until golden brown on one side, 4 to 5 minutes.
2. Flip over the pork chops, add the garlic cloves, herbs, and butter, and baste the meat with the liquids in the pan for about 2 minutes. It helps to tilt the skillet as you do so. Remove the pork, garlic, and herbs, and set aside.
3. Add the grapes to the same skillet and cook until they have broken down slightly and released some of their juices, 2 to 3 minutes.
4. Add the chicken stock and red wine. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced by half or to your desired consistency.
5. Return the pork chops to the sauce, decrease the heat to medium-low, and finish cooking the pork chops in the red wine and grape sauce, about 2 minutes more. Taste and season the sauce with salt and pepper.