Pork Chops with Pan-Seared Red Grapes
Romaine Ranch Salad
Ingredients
- 2 bone-in center-cut pork chops
- 2 Tbsp olive oil, divided
- ½ cup thinly sliced onion
- 1 clove garlic, minced
- 1 cup seedless red grapes
- 2 tsp balsamic vinegar
- ⅛ tsp dried thyme
- ¼ cup chicken broth (or use white wine or water)
Instructions
- Season pork lightly with salt and pepper. Cook in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet.
- Add 1 Tbsp oil, onion, and garlic to skillet; cook 6 to 7 minutes or until tender. Add grapes, vinegar, and thyme; cook 2 to 3 minutes or until grapes are about to burst.
- Add broth, stirring to loosen browned bits from bottom of skillet; cook 1 minute or until most of broth is evaporated. Serve grape mixture over pork.
Side Dish Ingredients
- 4 cups chopped romaine lettuce
- ½ cucumber, thinly sliced
- ½ (8-oz) pkg sliced mushrooms
- ¼ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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