Have the chops to try a sweet take on a family staple.
Yield: 4 servings.
Preheat oven to 325°F.
Melt the butter in a heavy, lidded sauté pan or casserole dish over medium-high heat on the stove top.
Dust the pork chops with flour and brown slowly in melted butter. Cook in batches if necessary. Do not let the flour burn.
Remove the pan from the heat and add the grapes, honey, cinnamon, cloves, ginger, salt and pepper.
Cover and place in the preheated oven. Braise slowly for 50-60 minutes, or until the pork is tender.
Remove the pork from the pan and keep warm
Skim the pan sauce of excess fat. Arrange the pork chops on a serving platter, spoon on the sauce and sprinkle with chopped mint.
Slow cooker variation:
Brown the pork on the stove top and then put it in the slow cooker with the remaining ingredients.
Cook on low for 6 to 8 hours (or according to manufacturer’s instructions) and serve hot.
Nutritional analysis per serving: Calories 569; Protein 54 g; Carbohydrate 41 g; Fat 21 g; Saturated Fat 9 g; 33% Calories from Fat; Cholesterol 165 mg; Sodium 407 mg; Fiber 1.6 g.