This dinner for two is weeknight-easy. Use bone-in chops for the best flavor and serve with mashed potatoes or rice.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Place flour, salt and pepper in a shallow dish. Dip pork chops in flour mixture, coating both sides. Melt butter in a large skillet over medium-high heat. Add chops; cook, turning once, until browned and internal temperature reaches 145°, about 7 minutes. Place chops on a plate.

  • Add onion to the skillet. Reduce heat to medium. Cover and cook 4 minutes, stirring occasionally. Add grapes; cook, uncovered and stirring occasionally, until grapes brown and soften, about 4 minutes more. Add chicken broth, mustard and thyme sprig; cook and stir until sauce is thickened, about 1 minute.

  • Return chops to skillet; heat through. Remove and discard thyme sprig. Garnish with additional fresh thyme.

Nutrition Facts

653 calories; fat 22g; cholesterol 246mg; saturated fat 11g; carbohydrates 40g; mono fat 7g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 27g; protein 72g; vitamin a 457.6IU; vitamin c 10.9mg; thiamin 1.3mg; riboflavin 0.8mg; niacin equivalents 18.4mg; vitamin b6 1.7mg; folate 30.6mcg; vitamin b12 1.5mcg; sodium 740mg; potassium 1415mg; calcium 85mg; iron 2.7mg.