Mustardy Pork Chops with Grapes and Red Onion

Bone-in pork chops get a well-deserved upgrade in this recipe, seared hard in a hot pan, coated in a sharp layer of Dijon mustard, then finished in the oven alongside a pan of blistered red grapes and red onion. As the chops rest, the grapes soften and release their juices into the pan drippings, creating a naturally sweet, savory pan sauce that pairs beautifully with the mustard’s tang and a hit of red pepper flakes for warmth.

It is a restaurant-worthy plate that comes together in well under an hour, with almost everything happening in a single pan. Serve it with something simple on the side, like roasted potatoes or a green salad, and let the pork chops do the talking.

This one is adapted from a favorite of Alexis deBoschnek’s, and we think it deserves a permanent spot in your dinner rotation.

Serves 4 

Ingredients 

• 4 one-inch bone-in pork chops (about 2 pounds) we used Porterhouse Pork Chops

• 2 tablespoons Dijon mustard 

• 2 teaspoons kosher salt 

• 2 tablespoons plus 1 teaspoon freshly ground black pepper 

• 1 tablespoon neutral oil 

• 2 cups seedless red grapes 

• 1 red onion, thinly sliced 

• ½ teaspoon red pepper flakes 

• 1 tablespoon extra-virgin olive oil 

Instructions 

1. Preheat the oven to 350°F.
2. Season the pork chops: Place the pork chops on a cutting board and pat dry with paper towels on both sides. Rub the chops with Dijon mustard, then season both sides with the salt and pepper.
3. Sear the chops: Add the neutral oil to a large stainless steel or cast iron pan set over high heat. Once the pan is very hot and the oil begins to shimmer, add the pork chops and cook without moving them until golden brown, about three minutes. Flip and cook until golden brown on the second side, about two minutes. Stand each chop on its fat cap and cook until golden brown, about one minute more.
4. Add the grapes and onion: Set the pork chops back in the pan and scatter the grapes, red onion, and red pepper flakes around them. Drizzle everything with the olive oil.
5. Roast: Transfer the pan to the oven and cook until the pork reaches an internal temperature of 140°F, about 10 minutes.
6. Rest and finish: Move the pork chops to a cutting board to rest for at least 10 minutes. While they rest, return the pan to the oven to continue roasting the grape mixture until softened and lightly caramelized.
   
7. Serve: Slice the pork and serve topped with the roasted red onions and grapes, spooning any pan juices over the top. 

Cooking Tips 

• Standing the chops on their fat cap while searing renders the fat and crisps it up, so do not skip this step. 

• A meat thermometer is the most reliable way to know when pork chops are done. Pull them at 140°F, since they will continue cooking slightly as they rest. 

• Let the grapes go longer in the oven if you like them more shriveled and jammy; they only get sweeter the longer they roast. 

• Bone-in chops stay juicier than boneless during the sear and roast, and hold up better to the high heat needed for a good crust. 

• Leftovers reheat well, and the roasted grapes and onion make a great topping for sandwiches or grain bowls the next day. 

Recipe by Alexis deBoschnek, adapted from her book To the Last Bite and featured on PureWow. 

Enjoy!