Rosemary Pork Chops with Roasted Grapes
- 4 bone-in pork chops
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 to 2 cloves garlic, smashed
- 2 medium shallots, sliced
- 1 tablespoon balsamic or apple cider vinegar
- 3 sprigs fresh rosemary
- 1 tablespoon chopped fresh rosemary
- 1 pound seedless grapes
- Prepare to cook—Allow pork to rest at room temperature for 30 minutes to an hour before cooking. Preheat oven to 400°F. Pat pork dry with paper towels and season on both sides with salt and freshly ground pepper. Place oil in a large oven-safe skillet over medium-high heat. Add smashed garlic and swirl to season oil. Heat oil to shimmering and remove garlic.
- Sear the chops—Working in batches if necessary to avoid crowding pan, sear chops until nicely browned on both sides, about 4 minutes each side.
- Dress the chops—Return all chops to skillet and sprinkle shallot slices and rosemary sprigs around pan. Drizzle with vinegar and top with chopped rosemary and grapes (some on pork chops and some in pan).
- Roast the chops—Transfer skillet to preheated oven and roast until grapes have softened and pork chops are cooked through, about 10 minutes. Tent skillet with foil and allow chops to rest for 5 minutes before slicing.
Pork should be cooked to an internal temperature of at least 145°F. But to ensure tender, juicy flavor, don’t go higher than 155°F.
Feel free to sub in boneless chops—just sear for a couple of minutes on one side, then flip and finish cooking in the oven.