One Pan Rosemary Boneless Pork Chops with Roasted Grapes
One Pan Rosemary Boneless Pork Chops with Roasted Grapes is a delightful dish made with harvest ripe green grapes, caramelized onions in an aromatic wine pan sauce.
Servings: 4
Calories: 329kcal
Ingredients
- 2 tablespoon olive oil
- 1 onions
peeled and sliced - 1 teaspoon Steak seasoning
(we used McCormicks but if you do not have just season with salt and pepper) - 1 tablespoon rosemary
chopped fresh (or can use dried) - 16 oz pork chops
boneless - thick cut - 2 cups grapes
whole seedless (we used green but can use red or seedless concord) - ½ cup white wine (we used a chardonnay or can exchange with chicken broth)
Instructions
- Preheat oven to 350 degrees F (or 176 C)
- Add olive oil and onions to pan and cook over medium heat until slightly caramelized as they will cook the rest of the way in the oven.
- Sprinkle pork chops on both sides with steak seasoning and rosemary.
- Sear boneless pork chops for 2 minutes on both side on medium high heat.
- Add grapes, wine (or chicken boullion) to pan and scrape the bottom of the pan to loosen all the deliciousness.
- Place your One Pan Rosemary Boneless Pork Chops with Roasted Grapes in the oven for about 8-12 minutes or until the internal temperature is 145 degrees F and the grapes just start to burst. (If you like, you could add a dab of butter when you remove the pan out of the oven to make the sauce rich and delicious, but fine without too).
- Let the pork chops rest for 5 minutes and Enjoy!
Notes
Great recipe for Meal Prep Sundays. This delicious recipe will last for 3 days in a sealed container in the refrigerator or for up to 2 months frozen. Just heat and serve.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 18g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 59mg | Potassium: 629mg | Fiber: 1g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg