pork-chops-braised-with-spiced-honey-and-grapes

DIRECTIONS

Preheat oven to 325 F.

Heat a heavy sauté pan over medium high heat on the stove top. Dust the pork chops with flour and brown slowly in melted butter. Do not let flour burn.

Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in preheated oven. Braise slowly for 50-60 minutes until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon on sauce and sprinkle with chopped mint.

Ingredients

1 1/2 cups whole red or black California seedless grapes
1/3 cup honey
2 small cinnamon sticks, broken
3-5 whole cloves
1/2 teaspoon dried ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh mint (optional)
4 thick pork chops (about 3 pounds), or boneless country-style spare ribs
4 tablespoons flour
2 tablespoons butter or margarine

DIRECTIONS

Preheat oven to 325 F.

Heat a heavy sauté pan over medium high heat on the stove top. Dust the pork chops with flour and brown slowly in melted butter. Do not let flour burn.

Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in preheated oven. Braise slowly for 50-60 minutes until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon on sauce and sprinkle with chopped mint.

Servings

4 servings

Nutritional Information

Analysis per serving: Calories 569; Protein 54 g; Carbohydrate 41 g; Fat 21 g; Saturated Fat 9 g; 33% Calories from Fat; Cholesterol 165 mg; Sodium 407 mg; Fiber 1.6 g.