Skillet Pork Chops With Blistered Grapes Recipe (2024)

So in other words, you didn’t make this recipe?

Made this for 2 people. The recipe is easily halved. Excellent and easy to do though it does leave the stove top messy. I had to make changes because of what I had at home. I had just harvested some sweet Sun Gold cherry tomatoes and I used those instead of the grapes. No wine open, so increased the volume of chicken stock to make a nice sauce. I live in New Orleans and always have Zatarains mustard in the fridge so that’s what I used. Will definitely make again with grapes and wine.

Get a mesh splatter guard and put it over your skillet.

Nice riff Usha! I suspect all of us do that and I, at least, enjoy seeing possible riffs.

Made exactly as directed. Had a moment of panic when I added the grapes and the sugar from the fruit began to caramelize at the bottom of the skillet. Thought I was going to have a burnt on my hands and wasted ingredients. Took the skillet off the heat -- that seemed to help -- added a touch more olive oil and kept going. Came out great. The chops were moist and flavourful and the blistered grapes tasted ah-may-zing. Served with roasted Brussel sprouts. Will definitely make again.

I'd never been privy to the illustrious grapes and gravy combo, but am glad to have seen the light. There wasn't much oil in the pan after the chops, grapes, shallots, and garlic--so I added some butter before the flour and thyme. Threw green beans in towards the end. Otherwise made exactly as described and really enjoyed it.

Really love the interplay of the sweet grapes, the vinegary mustard, and the char of the pork. There's a great flavor arc in every bite. Very satisfying. I threw some fresh baby spinach on the plate before setting the chop and the grapes and the sauce all over it. There's a lot of distinct flavors in this dish that work well together.

Made for dinner on Sunday. Just as I added the grapes to the skillet the power went off! So no sauce but was delicious anyways. Next night made it again, with full electricity, and it was scrumptious! Make sure to have all your ingredients prepped in advance because it comes together very quickly and the fond can go from lovely and brown to nasty and black in a couple of seconds. Served with mashed potatoes and a salad of romaine, tomatoes and onions. Will definitely make again and again!

I wish NYT would include the nutritional info on their recipes so I don’t have to do it. I may be food tracking, but I still like to eat well!

buy a spatter guard ;-)This can either be a large round metal mesh "cover" or a large silicone cone that fits in your pan and forms a spatter wall.

Made this just like the recipe except cut in half, for two people. Outstanding! next time I will double the sauce.

I made it without the dairy and it was plenty rich and tasty. As others have said, the secret to success with this dish is to have everything prepped in advance.

Made this tonight for dinner. It was easy and tasty. Really disliked the splattered grease on my stove top from frying the pork chops. Suggestions on how to avoid this would be appreciated.

Why not use a splatter screen or a deeper pan to fry.

Was a hit! Improvised with green grapes, no red on hand. Had boneless thin cut chops, was leery about using them, but I had everything prepped and ready to go, and I think that made the difference. Seemed to come together very quickly. Pretty easy and very good.

I cut corners and want to discourage others from doing the same. First, I replaced both stock and wine with broth. Could probably replace one or the other, but flavor suffered replacing both. Second, I had large red seedless grapes which were not that sweet. I cut them in half before sauteing. They ended up tasting like gravy-flavored orbs, with very little sweet/fruitiness coming through. Def use sweeter grapes and don't chop. Last, I wish I'd sopped some oil out of the pan after frying chops.

Used two large chops but didn’t cut the recipe. Added sliced mushrooms. Delicious.

Possibly my new favorite way to make pork chops. The warmed grapes were unexpectedly good and the sauce paired beautifully with both the grapes and the meat.My burner seems to run hot so I cooked everything on med-high and then turned down to medium after I added the wine. I used my 14-inch cast iron skillet, and it was so hot when I added the wine, that it evaporated almost immediately. Fortunately, nothing seemed to scorch, and the pork chops were perfectly done at 5 minutes per side.

Double garlic, shallot and white wineSub tomatoes and rosemary for grapes and thyme

Used this method but riffed on flavor for more savory (cherry tomatoes and rosemary subbed for grapes and thyme - no dairy). Added much more garlic and shallot too and finished with basil. A good way to help with the splatter is to preheat oven to 400 and finish the pork chops in a cast iron or oven safe pan- in the sauce but without the grapes (tomatoes for me) so they don’t fully burst. Good sear on the stove still elicits mess, but not nearly as bad.

I used a deeper pan to fry and no splatter

I took Usha's advice and used the baby tomatoes that I had on hand. The dish turned out great and the sauce was phenomenal; perfect for sopping up with a crusty bread! I cannot wait to make this again and try it with chicken!

I freeze stemless grapes (of different colors and shapes) on a sheet pan and then store them in a ziplock bag. We have them all year long to use in recipes on the spur of the moment. They seem to get sweeter when frozen a little like ice wine. I do not thaw the frozen grapes before using them in a recipe. Keeps their shape better. This is a great recipe but search 'grapes' in the NYT search menu. You'll find dozens of really good recipes. Very very good in sheet pan recipes.

Found this easy to make in a cast iron skillet on outdoor grill. Keeps splatter to a minimum!

I think cooking the chops 5 minutes per side would result in an overdone, dry chop.

Have made this a couple times. It’s very good and worthy to add to our dinner party repertoire.

Coming up short on grapes--someone raided my measuring cup loaded with these my seedless stash. Thinking about adding pineapple to make up the difference. Curious to know what you think!

We just made this, exactly as described except w/3 boneless thick pork chops. Delicious. Grainy mustard is key, in my opinion. Would make again, for sure.

It was very good, but me and my fancy electric stove keep disagreeing about the meanings of the heat scale on the cooktop. The aromatics came out charred, but the dish did not taste burned. The grapes I acquired are called Scarletta; they ended up soft and very sweet. I could barely taste the aromatics. Next time I plan to double the amounts of both. I’ll probably make it with chicken, too, because my roommate has gout and felt he’d exceeded his red meat cheat for the week.

Excellent Recipe !! I used Boneless Center Cut Pork Chops 3/4" thick and cooked 3.5 minutes per side - turned out perfect. All the flavors blend very well to create a delicious dish. I wouldn't change a thing.