Picture me sweating away on the elliptical, treadmill or bike reading Food & Wine. Seems like a bit of an oxymoron but I love to read cooking magazines while I workout, I think it helps make the time go by just a bit faster.
While working out one morning I came across a recipe in Food & Wine for Pork with Grapes and Tarragon. The picture alone had my drooling. I knew I would be making this!
A rich flavor but very healthy! The sauce is very thick and you would think it would have a lot of fat in it but it is just a great mix of ingredients. Pork chops can be dry out very easily but the key is to cook them, remove them once mostly cooked through and add them back into the sauce.
Pork with Grapes and Tarragon
by A Fit and Spicy Life
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Keywords: entree pork
6023191Ingredients (Serves 4)
- 2 tablespoons extra-virgin olive oil
- 4 boneless pork loin chops
- 2 cups red seedless grapes, halved
- 1/2 onion, minced
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1/2 cup dry, fruity red wine
- 1 cup chicken broth
- 1 teaspoon dried tarragon
- Salt/Pepper
Instructions
Heat the olive oil in a large skillet.
Salt/Pepper the pork chops and add to the skillet. Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter, cover loosely and keep warm.
Add the grapes to the skillet and cook until lightly browned, about 3 minutes.
Add the onions and sugar and cook, stirring, until the sugar dissolves, about 1 minute.
Add the vinegar and cook until nearly evaporated, about 1 minute.
Add the wine and boil over medium-high heat until reduced by half, about 3 minutes.
Add the stock and boil until reduced by half, about 4 minutes.
Return the pork and any juices to the skillet and simmer until the chops are just cooked, about 2 minutes. Transfer the pork to plates.
Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour the sauce over the pork. Serve right away.
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