Grapes, Circle B Ranch Pork Chops and red wine go so beautifully together. Enjoy!
- olive oil
- two bone-in Circle B Ranch pork chops, about ¾-inch thick
- kosher salt
- ground black pepper
- 2 crushed garlic cloves
- fresh herbs, such as rosemary and thyme
- 2 tablespoons unsalted butter
- 2 cups red grapes, halved
- ½ cup unsalted chicken stock
- ½ cup red wine
- 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.
- 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.
- 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.
- 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.
- 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.