Credit: Tyler Florence
Originally from March 2013 on my old blog
As I’ve probably said a million times now, I love the combination of meat and fruit. Here, a nice, meaty pork chop is combined with grapes that are seared and then roasted alongside the chops, so they’re nice and brown on the outside, soft, and very sweet. The pan sauce is creamy and delicious. This dish was very fun to make; I got to whip out the cast iron pans and listen to the great sizzle they make! A definite crowd pleaser and a recipe that’s pretty hard to mess up. The best combination.
For the brine:
- 2 quarts water
- ¼ cup sugar
- ¼ cup kosher salt, plus additional for seasoning
- 4 sprigs fresh thyme or rosemary
- 2 whole cloves (or a teaspoon-ish of nutmeg)
- 6 allspice berries (or a teaspoon-ish of allspice)
For the dish:
- 4 bone-in pork chops
- extra-virgin olive oil
- 1 pound red grapes, on the vine, cut into 4 smaller bunches
- Ground black pepper
- 8 slices (about 3 ounces) prosciutto, sliced into strips
- ½ cup chicken broth
- 4 tablespoons unsalted butter, cut into slices and chilled
- Fresh Italian flat-leaf parsley leaves, for garnish
In a gallon-size Ziploc bag, combine all the ingredients for the brine. Add the pork chops, seal carefully, and let sit in the refrigerator for 30 minutes.
Preheat the oven to 425 F. Drain and pat dry the pork chops. Set 2 large cast-iron skillets over medium-high heat and add 2 tablespoons of olive oil to each. Add 2 chops to each skillet and cook for 4 to 5 minutes, until golden. Turn chops, then push them to one side, and set grape clusters in pan. Drizzle with a little oil and season with salt and pepper. Place skillets in the preheated oven for 5 to 7 minutes (I needed to cook them longer than that. It depends on the thickness of your chops, the heat of your pans/oven, etc). Check to see if they are cooked through; their should be 160 F inside.
Remove from oven and set the chops and grape clusters on a serving platter; tent with tinfoil to keep warm. Place prosciutto on a roasting tray or baking sheet in a single layer and roast for 13 to 15 minutes, until golden and crispy.
Meanwhile, combine pan juices from both cast iron skillets into one pan and set over medium heat. Add chicken broth to the pan, scarping the bottom to loosen all the browned bits. Whisk in the chilled butter to thicken the sauce. Season with salt and pepper.
Serve the pork chops with the grape bunches and the prosciutto on top, and the sauce alongside. Garnish with the parsley.