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Skillet-Roasted Pork Chops with Grapes and Rosemary
Ingredients
Roasted grapes and rosemary bring sweet, savory depth to skillet-seared pork chops. Balsamic vinegar adds a bold, elegant finish to this simple one-pan dinner.
2 cups seedless red grapes
3 Tbsp. olive oil, divided
4 boneless pork chops (about 3/4" thick)
3 cloves garlic, finely chopped
1 Tbsp. finely chopped fresh rosemary
1/4 cup balsamic vinegar
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Skillet-Roasted Pork Chops with Grapes and Rosemary

Skillet-Roasted Pork Chops with Grapes and Rosemary

Skillet-Roasted Pork Chops with Grapes and Rosemary
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:23 minutes
directions
Preheat oven to 425 degrees F. In a medium bowl, toss grapes with 1 tablespoon oil. Season with salt and pepper.
In a 12" oven-safe skillet, heat 1 tablespoon oil over medium-high. Season pork chops all over with salt and pepper and add to skillet. Cook until browned, 2 to 3 minutes per side. Add grapes to skillet and place skillet in oven. Roast until pork is cooked through, 10 to 12 minutes, turning over once halfway through.
Carefully remove skillet from oven and place on stovetop burner. Transfer pork chops to a plate and cover loosely with foil. Add remaining 1 tablespoon oil to grapes in skillet and heat over medium.
To skillet, add garlic and rosemary. Cook until garlic is golden, 2 to 4 minutes, stirring often. Stir in balsamic and cook 2 to 4 minutes, stirring occasionally. Season with salt to taste. Serve pork chops with grape mixture spooned on top.
Source: Hannaford fresh Magazine, September 2025
 
 
 
 
 
 
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