Pork Chops With Chilean Grapes and Rosemary
2 bone-in pork chops
Kosher salt and ground black pepper
2 tablespoons olive oil, divided
7 ounces whole fresh grapes
3-5 sprigs fresh rosemary or thyme
Season chops with 1 teaspoon salt and ample freshly ground black pepper. Set seasoned chops aside and allow them to come to room temp.
In a medium bowl, toss grapes with 1 tablespoon olive oil and a pinch of salt
Heat 1 tablespoon olive oil in a medium cast iron skillet over medium-high heat until oil is almost smoking. Place chops in the hot pan. Brown the first side (this should take about 3-4 minutes), then flip the chops and add grapes and rosemary to the pan around the chops. Brown the other side of the chops for another 3 minutes. Check for doneness – meat thermometer should read 145 degrees at the thickest spot when the chops are done.
Cooking time will depend on the thickness of the chops.