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