Smothered Pork Chops with Cipollini Onions and Grapes
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 -6
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Course
Main Course
Smothered Pork Chops with Cipollini Onions and Grapes
Description
Smothered Pork Chops with Cipollini Onions and Grapes begins by boiling cipollini onions until tender, peeling them, and then browning them in butter and olive oil after pan-frying thin pork chops dredged in flour. Garlic is briefly cooked before adding dry white wine to deglaze the pan, followed by thyme, Dijon mustard, and balsamic vinegar. The grapes are added to the gently simmering sauce which coats the chops and onions, infusing the dish with a blend of savory, sweet, and tangy flavors.
The thin pork chops cook quickly, developing a lightly browned exterior, while the onions soften and caramelize to bring depth. The grapes add bursts of sweetness that contrast with the sharpness of mustard and vinegar. This recipe results in a balanced entree that pairs well with simple sides to soak up the flavorful sauce.
Ingredients
- 1 pound cipollini onions or pearl onions (about 16, small
- 8 pork chop 1/4 inch thick, about 2 pounds total, thin-cut
- kosher salt coarse, freshly cracked
- black pepper coarse, freshly cracked
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons butter unsalted
- 2 tablespoons extra-virgin olive oil
- 1/2 dry white wine
- 3 cloves garlic finely chopped
- 2 teaspoons thyme chopped if large, fresh leaves
- 1 tablespoons Dijon mustard
- 1 pound red grapes cut into small clusters, leaving stems attached, seedless
- 1 tablespoon balsamic vinegar
Instructions
- Bring a medium pot of salted water to boil, add the onions, and cook until tender but not mushy (about 12 minutes). Drain, reserving 2 cups of the cooking liquid (strained, if necessary). Rinse onions with cold water until cool enough to handle. Peel and set aside.
- Season both sides of each chop with salt and pepper. Add flour to a wide, shallow bowl and dredge pork, shaking off excess flour.
- In a 4- to 5-quart straight-sided sauté pan set over medium-high heat, add butter and olive oil. When butter stops foaming, add pork, in a single layer (work in batches if necessary). Cook pork on both sides, until lightly browned and just cooked through, about 2-3 minutes per side. Remove to a plate.
- Add the onions to the skillet, and cook until golden brown, 4-5 minutes. Add the garlic and cook for 30 seconds, then pour in wine, and bring to a simmer, scraping the pan with a wooden spoon to loosen any browned bits. Once the wine is mostly reduced, add the thyme, mustard and 1 cup of the reserved onion-cooking broth (or use chicken stock). Add the grapes and the sauce simmer until liquid is reduced by almost half and grapes soften, 5-7 minutes. Add the pork back to the skillet and toss to coat in sauce (if more liquid is needed, add some of the reserved broth). Simmer until the pork is warmed through and sauce has thickened, about 4-5 minutes.
- Transfer pork, grapes and onions to a warm serving platter. Stir balsamic vinegar into sauce. Check seasoning. Spoon sauce over pork, onions and grapes, and serve.
User Reviews
Overall Rating
5
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