Grilled Pork Chops With Blistered Grapes Recipes

SKILLET PORK CHOPS WITH BLISTERED GRAPES

Steps:

• In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
• Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
• Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
• Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

GLAZED PORK CHOPS AND BLISTERED SHISHITOS

Steps:

• Whisk together hoisin and chili-garlic sauce. Reserve 2 tablespoons mixture; transfer rest to a resealable bag. Season pork chops on both sides with salt and pepper; add to bag. Let stand, massaging occasionally, 15 minutes (or refrigerate up to 1 day).
• Heat grill to medium-high. Brush grates with vegetable oil. Drizzle peppers with oil; season with salt and pepper. Spread in an even layer over grates and grill, turning once, until charred in places and just tender, 3 to 5 minutes. Transfer to a platter, squeeze lemon over top, and season with flaky salt. Cover grill and return to high heat.
• Remove pork from bag (discarding marinade) and grill, flipping once and brushing occasionally with reserved hoisin mixture, until charred in places and a thermometer inserted into thickest parts registers 140°F, 5 to 7 minutes total. Transfer to platter alongside shishitos. Serve with cabbage, sesame-ginger sauce, and steamed rice.