October was invent a new recipe month. November was random Good Eats episode month. December is… back to inventing a new recipe. Another simple recipe that I can practice getting quick on, and maybe incorporate it into a meal (with the chicken bacon sweet onion stirfry).
Since I made a stirfry last time, I didn’t want to do a stirfry again. But I wanted to do something else that was simple and quick, something that I could do at the same time as the stirfry. So a pan-roasted pork chop with a sauce seemed like a good fit. I wanted to keep the same flavor profiles, so balsamic vinegar and Madeira are in. But I didn’t want a complete repeat, and onions aren’t the best flavor profile for a pork chop sauce, and I wanted to try something with grapes (grapes are really versatile), so I decided to saute some grapes. And of course, adding rosemary and thyme (which are the best and second best herbs, respectively) for a complete flavor profile.
So, without further ado, the recipe, after the cut…
