Cast Iron

Pork Chops with Rosemary-Roasted Grapes

September 16, 2013
2 Ratings
  • Serves 4
What You'll Need
  • 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 teaspoons fresh lemon juice
  1. Preheat oven to 475° F. On a large rimmed baking sheet, gently toss grapes and rosemary with 1 tablespoon olive oil. Roast 13 to 15 minutes or until grapes begin to burst.
  2. Meanwhile, heat a large cast-iron skillet over high heat until very hot. Season pork chops with salt and pepper. Add remaining oil to skillet and cook, turning once, until pork chops are just browned on both sides and just cooked through, 3 to 4 minutes per side. Set pork aside to rest.
  3. Toss grapes with butter and lemon juice. Serve pork and grapes with salad.

See what other Food52ers are saying.

  • CheffieEmily
  • Kelly
  • Nats
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

3 Reviews

CheffieEmily March 28, 2014
I want to make this, but my husband is a bartender, and therefor works late. How do the grapes reheat, or should i just throw some in the oven when he is on his way home?
Kelly October 21, 2013
This was terrific! Great for a weeknight dinner - quick and delicious.
Nats October 8, 2013
So delicious...I served mine with roasted brussel sprouts and red potato mash...divine!!