Pork Medallions with Grapes in Sauce

    

  
I couldn't decide if this recipe was more appropriate for the fall or not, but it appeared in my local newspaper's food section last week and I decided to give it a try.  Perhaps the brandy and fruit made me think of apples and apple brandy recipes of early fall.  Pork can be an alternative to menus overpopulated by chicken, but in time raises the same issues of how to prepare it in an interesting new way.  Having a new pork recipe made me try it and I was rewarded.  This recipe is extremely quick, which makes it a good mid-week item as it was advertised.  The sauce is also very tasty.  Last night, I didn't have brandy on hand, so I just added some apple juice.  Similarly, out of brown sugar, but it was still very good.  Just goes to show that recipes are flexible and can be made your own.  Another note, I buy my pork in the form of pork tenderloins, not least because my local market frequently offers them 2 for 1.  They are also very flexible, in that you can roast, or in the summer grill the whole thing, or cut it into medallions, as I did for this recipe, or into cubes for other recipes.  Whether you like tenderloin, pork chops, or boneless pork loin chops, they will all be good!  Serves 4.
    
Ingredients:
4 thick pork chops or boneless pork loin chops, or 2 tenderloins cut into 3/4" medallions
1/4 cup flour (if desired for breading)
salt/pepper
2 tbsp olive oil
2 large shallots, diced
1 cup seedless green grapes, halved lengthwise
2 tsp brandy or apple juice
1 cup chicken broth
1 1/2 tsp dark brown sugar
1 tbsp Dijon mustard
    
Directions:
Lay out the chops or medallions and season both sides with salt and pepper.  In a large saute pan heat the oil over medium-high heat.  If breading the pork, dredge in the flour, shaking off any excess.  When hot, add the pork and cook, 4 minutes per side until lightly browned.  Remove the pork to a plate and turn down the heat in the pan to medium.  Add the shallots and grapes and cook 4 minutes to soften the shallots.  Deglaze the pan by adding the wine and brandy (or apple juice) and scraping up the cooked bits with a wooden spoon.  Increase heat to high and boil down the wine until almost evaporated.  Add the chicken broth and brown sugar and cook a few minutes to reduce by half.  Return the pork to the pan and turn and coat a couple of minutes to reheat the pork.  Place the pork on individual plates.  Whisk the mustard into the remaining liquid and pour equal portions over the pork on each plate.  Serve.