Pork Chops with Thyme Roasted Grapes

Yield: 4



  • 400g seedless grapes
  • 4 thyme sprigs
  • 2 tablespoon olive oil
  • 4 pork cutlets
  • sea salt and freshly ground pepper for taste
  • 20 g butter
  • 1 tablespoon plain flour
  • 250 ml apple cider


  1. Preheat oven to 220 degree Celsius. Line a baking tray with baking paper. Place the grapes and thyme on the prepared tray and drizzle with the extra oil. Roast for 20 – 30 mins or until the grape skins begin to split.
  2. Meanwhile, heat the oil in a heavy-based frying pan over high heat until smoking hot. Season the pork with salt and pepper. Cook the pork, flipping once for 3 minutes on each side until browned, caramelized and only just cooked through.
  3. Add the butter and glaze the pork on both sides. Removed the pork from the pan to a plate, cover loosely with foil and let it rest for around 6-8 minutes.
  4.  Add the flour to the same pan with the drippings and cook for 1 minute over medium to high heat. Pour in half of the cider and whisk until no lumps remain.
  5. Add the remaining cider, scraping the base of the pan to dislodge all the caramelized bits.Simmer to reduce the sauce by half, about 3 minutes.
  6. Season to taste. Serve the sauce with pork chops and the roasted grapes.

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