Pan-Seared Pork Chops with White Wine Grape Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Chops with White Wine Grape Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with White Wine Grape Sauce

Pan-seared pork chops finished with a bright and velvety white wine reduction featuring juicy halved green grapes and aromatic fresh thyme.

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NUTRITION

415kcal
Protein
44.8g
Fat
18.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless pork chops

1 tsp extra virgin olive oil

0.25 cup halved green grapes

2 tbsp dry white wine

2 tbsp low sodium chicken broth

1 tbsp minced shallot

0.5 tsp fresh thyme leaves

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the pork chops dry with a paper towel and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the pork chops in the skillet and sear for 4 to 5 minutes per side, or until they reach an internal temperature of 145°F and develop a golden-brown crust.

  • 4

    Transfer the pork chops to a plate and tent loosely with foil to rest while you prepare the sauce.

  • 5

    In the same skillet, add the minced shallots and sauté for 1 to 2 minutes until softened and fragrant, using the moisture to scrape up any browned bits from the bottom of the pan.

  • 6

    Pour in the dry white wine and chicken broth, simmering for about 2 minutes until the liquid is reduced by half.

  • 7

    Stir in the halved green grapes and fresh thyme leaves, cooking for another 1 to 2 minutes until the grapes are heated through and slightly softened.

  • 8

    Spoon the warm grape and wine sauce over the rested pork chops and serve immediately.

Pan-Seared Pork Chops with White Wine Grape Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Chops with White Wine Grape Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with White Wine Grape Sauce

Pan-seared pork chops finished with a bright and velvety white wine reduction featuring juicy halved green grapes and aromatic fresh thyme.

NUTRITION

415kcal
Protein
44.8g
Fat
18.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless pork chops

1 tsp extra virgin olive oil

0.25 cup halved green grapes

2 tbsp dry white wine

2 tbsp low sodium chicken broth

1 tbsp minced shallot

0.5 tsp fresh thyme leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the pork chops dry with a paper towel and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the pork chops in the skillet and sear for 4 to 5 minutes per side, or until they reach an internal temperature of 145°F and develop a golden-brown crust.

  • 4

    Transfer the pork chops to a plate and tent loosely with foil to rest while you prepare the sauce.

  • 5

    In the same skillet, add the minced shallots and sauté for 1 to 2 minutes until softened and fragrant, using the moisture to scrape up any browned bits from the bottom of the pan.

  • 6

    Pour in the dry white wine and chicken broth, simmering for about 2 minutes until the liquid is reduced by half.

  • 7

    Stir in the halved green grapes and fresh thyme leaves, cooking for another 1 to 2 minutes until the grapes are heated through and slightly softened.

  • 8

    Spoon the warm grape and wine sauce over the rested pork chops and serve immediately.