Grapes on their own are a perfect snack but ever thought of roasting them? Once you do, you’ll want to put them in everything! Like vegetables, grapes caramelize when roasted bringing out their inherent sweetness and natural flavors. Roasted with a touch of olive oil and sea salt or with nothing at all, the mouth watering result is a unique sweet and slightly savory burst of deliciousness that is perfect alongside chicken or pork, or as a surprise ingredient in salads. With yogurt or a dollop of créme fraiche for dessert, roasted grapes add depth, flavor and rich color while packing a healthy punch.
Fresh grapes, now available from Chile in markets across the United States and Canada, star in this recipe featuring a roasted grape and pecan pan sauce poured over pork chops. The roasted grape-pecan mixture is also terrific over baked ham slices.
INGREDIENTS
2 cups grapes
1/2 cup chopped pecans
4 3/4-inch-thick boneless pork chops (about 2 1/4 lb.)
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3 Tbsp. olive oil, plus 1 tablespoon
1/4 cup finely chopped shallots
1 garlic clove, minced
1/2 cup white wine
1/2 cup reduced-sodium chicken broth
1 Tbsp. chopped fresh thyme
1 tsp. Dijon mustard
1 Tbsp. butter
