Recipe

Pork chops with balsamic grapes

Classic pork chops and mashed potato get a contemporary makeover with the addition of balsamic grapes. These little beauties also go well with chicken.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pork chops with balsamic grapes
  • 800 gram potatoes, peeled, chopped
  • 100 gram butter, chopped
  • 1 cup milk
  • 4 pork chops, seasoned
  • 300 gram green seedless grapes
  • 1/3 cup chicken stock
  • 1 1/2 tablespoon balsamic vinegar
  • 1 teaspoon finely chopped thyme
  • salad leaves, to serve

Method

Pork chops with balsamic grapes
  • 1
    Place potato in a saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain; return to pan over low heat. Add half the butter and milk; mash until smooth. Season. Set aside and keep warm.
  • 2
    Heat half the remaining butter in a frying pan over moderately high heat. Add pork; cook for 4 minutes each side or until cooked. Transfer to a heatproof plate; cover loosely with foil.
  • 3
    Add grapes, stock, vinegar and thyme to same pan over moderate heat. Bring to a simmer. Simmer, stirring, for 3 minutes or until grapes start to soften and split. Add remaining butter; stir until butter melts and sauce is glossy. Spoon mash onto serving plates. Top with pork, then sauce. Serve with salad.

Notes

You can use 1/4 teaspoon dried thyme instead of fresh. Choose a potato variety that is suitable for mashing. Serve balsamic grapes with roast pork or chicken.

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