What a nice, flexible recipe this turned out to be: The meat stays moist. The sauce is a little different and tastes just as good with a turkey cutlet or tofu. If you don't want to cook with the small amount of brandy called for here, substitute white grape juice or apple cider.
Serve with wild rice.
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Pork Loin Chops with Grapes
4 6-ounce boneless pork loin chops, about 3/4 -inch thick
1/4 cup flour
Freshly ground black pepper
1 tablespoon olive oil, or as needed
2 large shallots
1 cup seedless green grapes
1/4 cup dry white wine
2 teaspoons brandy (optional; may substitute white grape juice or apple cider)
1 cup low-sodium chicken broth
1 1/2 teaspoons dark brown sugar
1 tablespoon Dijon-style mustard
Trim off and discard any excess fat from the pork chops. Place the chops in a resealable plastic food storage bag, along with the flour and salt and pepper to taste. Seal and shake to coat the meat evenly.
Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat.
Shake off any excess flour from the pork chops and place them in the skillet. Cook for 4 minutes, until lightly browned, then turn them over and cook for 4 minutes. Transfer to a plate.
While the chops are cooking, mince the shallots to yield 4 to 5 tablespoons. Cut the grapes in half lengthwise. Combine the wine and brandy, if using, in a liquid measuring cup.
Reduce the heat to medium. Add the shallots and grapes to the skillet. Cook for 4 minutes, stirring occasionally, then increase the heat to high and carefully (to avoid a flare-up) add the wine mixture to the skillet. Cook for about 2 minutes or until liquid evaporates.
Add the broth and brown sugar; cook for 2 minutes or until the liquid has been reduced by half.
Return the pork chops to the skillet. Cook for 2 minutes or until they are just heated through, turning them over as needed. Place the chops on individual plates.
Whisk the mustard into the remaining liquid in the skillet to form an emulsified sauce. Pour equal portions over each pork chop. Serve warm.
Adapted from "Melissa's Everyday Cooking With Organic Produce," by Cathy Thomas (Wiley, 2010).
Per serving: 340 calories, 38 g protein, 13 g carbohydrates, 14 g fat, 4 g saturated fat, 95 mg cholesterol, 490 mg sodium, 0 g dietary fiber, 6 g sugar.