Pork Chops with Thyme Roasted Grapes
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Season to taste. Serve the sauce with pork chops and the roasted grapes.