Dinner Meat Dishes Pork Main Course Pork Chops Pork with Grapes and Tarragon 5.0 (5,465) Add your rating & review This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes. "If you make the sauce with less tannic green grapes, it just won't have the same texture," says Maria Helm Sinskey. When she can find them, Sinskey uses fragrant black muscat grapes here. By Maria Helm Sinskey Maria Helm Sinskey A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she garnered rising star chef honors from both the San Francisco Chronicle and San Francisco Magazine and published two cookbooks: The Vineyard Kitchen (2003) and Family Meals (2008). Food & Wine's Editorial Guidelines Updated on September 15, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Jonny Valiant Total Time: 30 mins Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil Eight 4-ounce boneless pork loin chops Kosher salt Freshly ground pepper 2 cups black or red seedless grapes (12 ounces), halved 2 tablespoons minced shallots 1 tablespoon sugar 1 tablespoon red wine vinegar 1/2 cup dry, fruity red wine 1 cup chicken stock or low-sodium broth 2 teaspoons chopped tarragon Directions In a very large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper and add the chops to the skillet. Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter, cover loosely and keep warm. Add the grapes to the skillet and cook until lightly browned, about 3 minutes. Add the shallots and sugar and cook, stirring, until the sugar dissolves, about 1 minute. Add the vinegar and cook until nearly evaporated, about 1 minute. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add the stock and boil until reduced by half, about 4 minutes. Return the pork and any juices to the skillet and simmer until the chops are just cooked, about 2 minutes. Transfer the pork to plates. Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour the sauce over the pork. Serve right away. Notes One serving: 236 cal, 8 gm fat, 1.8 gm sat fat, 11 gm carb, 0 gm fiber, 25 gm protein. Serve With Brown rice or roasted potatoes. Suggested Pairing Round, berry-rich Merlot from Sonoma. Originally appeared: April 2012 Rate It Print