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Just the two of you for dinner? Try something a little different with these chops. Serve with rice mix and french cut green beans.

Pork Chops in Grape Sauce

2 boneless pork chops, 1-inch thick
Olive oil
Salt and freshly ground black pepper
4 tablespoons balsamic vinegar
1 cup red or green seedless grapes
1 tablespoon butter

1. Heat a skillet over medium-high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops on each side; remove chops from pan.
2. Add balsamic vinegar to skillet, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add grapes, tossing to coat with vinegar.
3. Return chops to skillet, spooning juices over chops. Cover tightly; cook over low heat for 7 to 8 minutes, until chops are just done.
4. With a slotted spoon, transfer the chops and grapes to a serving platter; keep warm.
5. Stir the butter into the sauce until melted. Cook, uncovered, over medium-high heat until the sauce thickens slightly. Spoon the sauce over the chops and grapes.

Serves 2.

Nutrition Facts
Calories 297 calories
Protein 24 grams
Fat 15 grams
Sodium 387 milligrams
Cholesterol 84 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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