A fruity-tart sauce made with balsamic vinegar and red grapes is a perfect topping for sautéed pork chops in this simple 25-minute recipe.


4 (5 to 6 ounce) bone-in pork loin chops, cut 3/4 inch thick

¼ cup thinly sliced onion

1 clove garlic, minced

¾ cup apple juice or apple cider

½ cup reduced-sodium chicken broth

1 tablespoon cornstarch

1 tablespoon balsamic vinegar

1 teaspoon honey

1 cup seedless red grapes, halved


Generously coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add chops to the hot skillet; cook for about 5 minutes or until browned on both sides, turning to brown evenly. Remove the chops from the skillet. Add onion and garlic to the hot skillet; cook and stir for 2 minutes. Add apple juice (or cider) and broth to the skillet. Bring to boiling; reduce heat. Return the chops to the skillet. Simmer, covered, for about 4 minutes or until a thermometer inserted in centers of chops registers 145 degrees F. Transfer the chops to a serving platter; cover with foil and keep warm. Whisk together cornstarch, balsamic vinegar, and honey in a small bowl. Whisk the vinegar mixture into the juice mixture in the skillet; cook and whisk for 1 to 2 minutes or until thick and bubbly. Stir in grapes; heat through. To serve, spoon the grape mixture over the chops.


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