Pork Chops with Rosemary Roasted Grapes

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Grapes get savory -- and we're into it. 

Roasted grapes are totally my thing, I’ve realized recently. They fill your kitchen with an aroma of warm, jam-like comfort, yet the grapes themselves retain some of their crisp texture with the short cooking time they need to char and warm through in roasting. 

Pork Chops with Rosemary-Roasted Grapes

1 1/2 pounds seedless black grapes on the vine
2 tablespoons olive oil, divided?
4 sprigs rosemary
4 thin center cut pork rib chops, about 1/2-inch thick (about 1 1/2 pounds total)
Kosher salt and freshly ground black pepper
1 tablespoon butter
?2 teaspoon fresh lemon juice

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright