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Pork Chops with Sweet Cipollini Onion and Grape Gravy

Pork Chops with Sweet Cipollini Onion and Grape Gravy

Pork Chops with Cipollini Onion and Grape Gravy

Tender, thin-cut pork chops smothered in a rich, savory sauce, with sweet cipollini onions and grapes. This is a dinner-party-worthy dish quick enough to whip up after work.

Though this dish definitely counts as ‘special’, it takes no more work to make than a regular weeknight dinner. In fact, other than peeling and blanching the onions, there is actually very little work here.

Speaking of onions, cipollinis are a small, Italian variety and I absolutely love them. They’re very mild and sweet and they brown beautifully, either on the stove-top or roasted in the oven. They can be a little bit of a pain to peel, but I think they’re worth it. You could absolutely substitute regular pearl onions if you want.

This is not the traditional, long-cooking Southern dish. These thin-cut chops cook in minutes in the wine and herb sauce and though there isn’t any cream in it, it’s plenty rich and satisfying. In fact, make sure to pair it with something that will sop up the sauce, like mashed potatoes, boiled baby potatoes, crusty bread or steamed rice.

Pork Chops with Cipollini and Grape Gravy

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Step-by-Step Guide


Prepare the Pork Chops:

  1. Choose Your Chops: Both bone-in and boneless pork chops are suitable for this recipe. If using thicker cuts, you can tenderize them to an even thickness with a meat mallet for quicker cooking.
  2. Dredge for Success: Season the pork chops with salt and pepper, then lightly coat them in flour. This not only thickens the gravy later but helps it cling to the meat for more flavor in every bite.

Make the Onion Gravy:

  1. Prep the Onions Ahead: Cipollini or pearl onions work best for their sweetness. They can be blanched and peeled up to two days in advance, making meal prep faster. Store peeled onions in the refrigerator until ready to use.
  2. Sauté and Simmer: After browning the pork chops, use the same pan to sauté the onions until golden. The addition of garlic, white wine, and thyme creates a base full of depth. Feel free to substitute thyme with rosemary or sage for a different flavor profile, but remember, a little goes a long way due to their potent flavors.
  3. Grapes for Color and Taste: While red grapes add a beautiful color and sweetness to the dish, green seedless grapes are equally delicious. Choose based on preference or availability.
  4. Thicken the Gravy: The flour from dredging the pork helps thicken the sauce as it simmers. Initially, the gravy may appear thin but will reach the perfect consistency as it cooks with the pork chops.

Finishing Touches:

  1. Simmer to Perfection: If using thicker pork chops, allow extra time to simmer in the sauce to ensure they’re fully cooked and tender. The sauce will reduce and thicken, enriching the flavors of the dish.
  2. Serve with Elegance: Once the pork is cooked to perfection and the gravy has thickened, arrange the chops on a platter, spoon the onions, grapes, and sauce over the top, and drizzle with balsamic vinegar for a final touch of acidity.

Additional Recipe Notes:

  • Adjusting the sauce’s thickness can be done by adding more of the reserved onion-cooking broth as needed.
  • Experiment with different herbs to find your favorite flavor combinations.
  • Remember to let the dish simmer long enough for the flavors to meld and the sauce to reach its ideal consistency.

Pork Chops with Cipollini Onion and Grape Gravy

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Pork Chops with Cipollini Onion and Grape Gravy

Pork Chops with Cipollini Onion and Grape Gravy


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  • Author: Emily Clifton
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x

Description

Tender, thin-cut pork chops smothered in a rich, savory sauce, with sweet cipollini onions and grapes. This is a dinner-party-worthy dish quick enough to whip up after work.


Ingredients

Units Scale

For the Pork and Gravy:

  • 1 lb small Cipollini or pearl onions (about 16 onions)
  • 8 thin-cut pork chops, 1/4 inch thick (about 2 lbs total)
  • Salt and freshly cracked black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup dry white wine
  • 2 cloves garlic, finely chopped
  • 2 tsp fresh thyme leaves, chopped if large
  • 1 tbsp Dijon mustard
  • 1 lb seedless red grapes, cut into small clusters, stems attached
  • 1 tbsp balsamic vinegar

Reserved Cooking Liquid:

  • 2 cups from boiling the onions

Instructions

Prepare the Pork Chops:

  1. Choose Your Chops: Both bone-in and boneless pork chops are suitable for this recipe. If using thicker cuts, you can tenderize them to an even thickness with a meat mallet for quicker cooking.
  2. Dredge for Success: Season the pork chops with salt and pepper, then lightly coat them in flour. This not only thickens the gravy later but helps it cling to the meat for more flavor in every bite.

Make the Onion Gravy:

  1. Prep the Onions Ahead: Cipollini or pearl onions work best for their sweetness. They can be blanched and peeled up to two days in advance, making meal prep faster. Store peeled onions in the refrigerator until ready to use.
  2. Sauté and Simmer: After browning the pork chops, use the same pan to sauté the onions until golden. The addition of garlic, white wine, and thyme creates a base full of depth. Feel free to substitute thyme with rosemary or sage for a different flavor profile, but remember, a little goes a long way due to their potent flavors.
  3. Grapes for Color and Taste: While red grapes add a beautiful color and sweetness to the dish, green seedless grapes are equally delicious. Choose based on preference or availability.
  4. Thicken the Gravy: The flour from dredging the pork helps thicken the sauce as it simmers. Initially, the gravy may appear thin but will reach the perfect consistency as it cooks with the pork chops.
  5. Finishing Touches:
    • Simmer: If using thicker pork chops, allow extra time to simmer in the sauce to ensure they’re fully cooked and tender. The sauce will reduce and thicken, enriching the flavors of the dish.
    • Serve: Once the pork is cooked to perfection and the gravy has thickened, arrange the chops on a platter, spoon the onions, grapes, and sauce over the top, and drizzle with balsamic vinegar for a final touch of acidity.

Notes

  • Peeling cipollini onions can be tedious; blanching makes this easier.
  • Adjust the thickness of the gravy by adding more reserved broth if needed.
  • Adjusting the sauce’s thickness can be done by adding more of the reserved onion-cooking broth as needed.
  • Experiment with different herbs to find your favorite flavor combinations.
  • Remember to let the dish simmer long enough for the flavors to meld and the sauce to reach its ideal consistency.
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Main
  • Method: Sautéing
  • Cuisine: Italian Inspired

 

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