Tuesday, May 7, 2013

Seared Pork with Roasted Grapes

Good afternoon! Well, it all flew by so fast, but today marks mine and Heath's 10 year anniversary. 10 years!! Kind of makes me feel old. I can clearly remember my parents 10 year anniversary...I was 9.

Anyway, I couldn't be happier. I sure did get a great one, and while sometimes he can drive me crazy (seriously dude...the hamper is right there...2 feet from where you throw your clothes on the floor), I love him more and more each day.

Ok...enough with the sappy stuff.

This is a super easy recipe that I highly recommend. If you've never tried roasted grapes before, then you do NOT know what you're missing. They're awesome. The first time I tried them was for this recipe...Roasted Grapes with Thyme and Ricotta. I've made that appetizer probably 4-5 times, and it's always a hit.

Even if you don't want to make this particular recipe, just try roasting some grapes and serving them on crusty bread. They're sooooo good. And good for you as well!


'Seared Pork with Roasted Grapes'
Source: Adapted from Bev Cooks


4 tablespoons extra virgin olive oil, divided
4 boneless, skinless pork chops
2-3 cups seedless red grapes, pulled from the stems
2 sprigs fresh thyme
2 tablespoons fresh oregano
coarse salt and pepper


1. Heat oven to 400. Arrange the grapes on a foil lined baking sheet and drizzle with a 2 tablespoons of oil. Sprinkle with thyme sprigs and a small pinch of salt.

2. Place in the oven and roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

3. Meanwhile, heat the remaining oil in a skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-6 minutes per side, depending on the thickness of the chops.

4. Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice. Garnish with fresh oregano.


1 Year Ago Today:


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