Tuesday, May 7, 2013

Seared Pork with Roasted Grapes

'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.


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