Pork Loin Chops With Grapes

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What a nice, flexible look this turned retired to be: The nutrient stays moist. The condiment is simply a small antithetic and tastes conscionable arsenic bully with a turkey cutlet oregon tofu. If you don't privation to navigator with the tiny magnitude of brandy called for here, substitute achromatic grape foodstuff oregon pome cider.

Serve with chaotic rice.

Adapted from “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, 2010).

Ingredients

Four 6-ounce boneless pork loin chops, astir 3/4-inch thick
1/4 cupful flour
Salt
Freshly crushed achromatic capsicum (may substitute piment d'espelette)
1 tablespoonful olive oil, oregon arsenic needed
2 ample shallots
1 cupful seedless greenish grapes
1/4 cupful adust achromatic wine
2 teaspoons brandy (optional; whitethorn substitute achromatic grape foodstuff oregon pome cider)
1 cupful low-sodium chickenhearted broth
1 1/2 teaspoons acheronian brownish sugar
1 tablespoonful Dijon-style mustard

Nutritional Facts

Per serving

Calories
340
Fat
14 g
Saturated Fat
4 g
Carbohydrates
11 g
Sodium
490 mg
Cholesterol
95 mg
Protein
38 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, 2010).

Tested by Bonnie S. Benwick.

Published March 10, 2026

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