NewburyportNews.com, Newburyport, MA

PortWatch

October 16, 2013

A healthy, grapey pan sauce with pork chops

(Continued)

In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the chops to the pan and cook until lightly browned on the first side, about 2 minutes. Add the remaining oil to the skillet, turn the chops and cook for 1 minute on the second side. Transfer them to a plate and cover loosely with foil.

Add the onion and grapes to the skillet, reduce the heat to medium-low and cook, stirring often, until the onions are golden brown, about 3 to 4 minutes. Increase the heat to high, add the wine and bring to a boil. Simmer, stirring, until the wine is reduced to 1 tablespoon. Add the stock and sugar and simmer until the broth is reduced by half.

Reduce the heat to medium-low, return the pork to the skillet, along with any juices that have accumulated on the plate and simmer very gently, turning the pork several times, for 1 minute. Transfer each pork chop to a serving plate. Add the mustard to the sauce, whisking, then season with salt and pepper. Pour the sauce evenly over each portion and serve right away.

Nutrition information per serving: 280 calories; 100 calories from fat (36 percent of total calories); 11 g fat (2 g saturated, 0 g trans fats); 65 mg cholesterol; 17 g carbohydrate; 1 g fiber; 8 g sugar; 26 g protein; 660 mg sodium.

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