Marinated Pork Chops
and Roasted Grapes
Aconex
1 cup red wine
5 black peppercorns
1 clove
1 bay leaf
1 tablespoon dried oregano
2 garlic cloves, 1 minced and
1 whole
7 tablespoons olive oil, divided
Salt
4 pork chops
8 ounces Flame seedless grapes,
separated into small bunches
12 new potatoes
Sea salt
Fresh black pepper
In a nonreactive container, combine wine, peppercorns, clove, bay leaf,
oregano, minced garlic, 2 tablespoons olive oil and salt to taste. Mix well
and add pork chops. Marinate in the refrigerator overnight.
Preheat oven to 200°F.
In a nonstick pan, heat 2 tablespoons olive oil over medium heat. Add garlic clove
and grapes and cook until the grapes are seared. Transfer to the oven and roast
until the grapes start to release their juices, about 8-10 minutes. Remove from
the oven and set aside.
Cook potatoes in water until nearly tender, then slice and sear them in 1 tablespoon
olive oil in a hot pan for a couple of minutes. Sprinkle with sea salt and black pepper.
Set aside.
Heat a sauté pan over medium heat; add 2 tablespoons olive oil. Add the pork
chops and cook for about 4 minutes on each side, or until they have a nice golden
color and are pale pink in the center. Remove from the pan and let rest for about
1 minute.
Serve the pork chops with the grapes and grape juices on top and the potatoes
alongside. Makes 4 servings.
