You could be my luck, even if the sky is falling down...

Today’s offering is tremendously simple, with just a few ingredients this could without difficulty become a frequent visitor at your dinner table. It carries warm flavors that are sure to keep you cozy on cool autumn evenings. Frequently pork is paired with apples, but for a change I have roasted grapes with fresh herbs. I believe they grapes have an excellent balance of sweet and tart. To me, they appear more elegant than apples and would be striking for entertaining. The pairings for this succulent pork are equally as effortless; a modest tossed salad and grilled potato skewers (with the skewer being a sprig of rosemary). I grilled the potatoes, but they would be just as enchanting roasted in the oven. These elements meet to fashion a delicious complete meal, and prove that decadence can be made simple. 

Seared Pork with Roasted Grapes:

4 Tbs. extra virgin olive oil, divided

4 boneless, skinless pork chops

2 – 3 cups seedless red grapes, pulled from the stems

2 sprigs thyme (more for garnish)

2 Tbs. fresh oregano

coarse salt and pepper

Preheat oven to 400. Arrange the grapes on a rimmed baking sheet. Drizzle with a tablespoon or two of oil. Sprinkle thyme sprigs over the grapes, along with a small pinch of salt. Roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

In the meantime, heat the remaining oil in a cast iron (or regular non-stick) skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-5 minutes per side. They’re pretty thin, so they won’t need too long.

Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice.

Garnish with chopped fresh oregano and thyme.

For the potatoes, I diced them into similar size chunks toss them with olive oil, salt, pepper, and minced garlic. Skewer them onto a sprig of rosemary and grill or roast.

Until tomorrow…Peace.