The entrée, the main course. . . . it’s dinner, really.
Today we’re making the Muscato Grape-Shallot Pork Chops, which will be beautifully placed on top of the Mashed Okinawan Sweet Potatoes and Citrus Steamed Asparagus. All strewn with the Crispy Asparagus Garnish. It’s really a beautiful dinner party plate!
I use to call the sauce in this recipe, Red Wine Shallot Sauce . . . .Until I got my hands on Muscato Red Grapes from Melissa’s Produce.
Other than just eat these sweet, crisp grapes by the handful, they seemed like an obvious addition to this wonderful sauce — which could actually be a side dish!
Please note that when you plate this dish you’ll want to be sure the Mashed Okinawan Sweet Potatoes are visible. Oh, and here are a few dessert selections to go with your dinner . . .
- 1-1/2 cups Muscato Red Grapes other red grapes are okay, too
- 1 cup red wine
- 1 pound medium shallots
- 6 tablespoons unsalted butter divided
- 1 cup chicken meat or vegetable stock
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 6 sprigs fresh thyme
- Sea salt and freshly ground black pepper
- olive oil for the pan
- 4 8-ounce pork chops, bone-in, about 1-inch thick
- sea salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
In a small mixing bowl, pour the wine over the grapes. Set aside.
Peel the shallots, trim off the root ends, and cut them in half if they're large.
Melt 3 tablespoons of the butter in a medium-sized, heavy bottomed sauce pan over medium-high heat.
Add the shallots to the butter and cook until they become slightly golden brown on all sides, about 10 minutes.
Turn the heat to medium-low, add the stock, sugar, salt and the thyme sprigs. Cook to reduce the liquid completely, about 20 minutes.
Then, with the heat set at medium, add the wine and grapes and cook to reduce until only a few tablespoons are left.
Remove the thyme sprigs, add the remaining 3 tablespoons of butter, and season to taste with salt and pepper.
Coat the bottom of large, oven safe skillet (cast iron is perfect), with olive oil. Place it over medium-high heat.
Season both sides of the pork chops with salt and pepper.
Place the chops in the pan. If you don't hear a sizzle, the pan is not hot enough yet. Wait for the sizzle!
Sear the chops to brown them on both sides, about 2 minutes.
Place the entire pan in the preheated 375 degree F oven and cook just until the chops are cooked through, about 6 to 8 minutes. The internal temperature should be close to 145 degrees F.
Either on a platter, or individual serving plates, serve the pork chops with the grape-shallot sauce over them.
Timeline for . . . Muscato Grape-Shallot Pork Chops with Mashed Okinawan Sweet Potatoes and Citrus Steamed Asparagus:
Up to 3 days and at least 1 hour ahead: Make the Muscato Grape-Shallot Sauce. (Let the sauce come to room temperature and then store in the refrigerator in an airtight container. Reheat in a saucepan on the stove before serving.)
Up to 1 day and at least 45 minutes ahead: Make the Mashed Okinawan Sweet Potatoes. (Once they cool to room temperature, they should be stored in the refrigerator, in an airtight container, and a layer of plastic wrap directly on top of the potatoes. Warm in the oven, covered with foil, before serving.)
1-1/2 hours ahead: Begin marinating the asparagus.
1/2 hour ahead: Steam the asparagus and make the garnish.
15 minutes ahead: Sear and place the pork chops in the oven.