Pork with Red Grapes and Tarragon

     

I'm addicted to grapes.  I eat red grapes almost every day.  They're a part of my breakfast routine, but I also snack on them in the evening.  They do provide a lo-cal sweet snack, but also something to finger, crunch and eat.  In another life, I may have been a smoker.  I've heard that people who quit smoking need something else to do with their fingers, their teeth, their mouth.  Some chew gum, some eat olives, nuts, any thing to replace the routine and sensory stimulation.  Maybe my grape eating fills that previous need.  Of course, there's that old saw about people who chew ice, working out a certain sort of tension, but that is one area where I am very fortunately taken care of.  

Armchair analysis, Freudian or otherwise, aside, I am faced with what to do with ripe grapes that are a little past their fresh fruit prime.  Meat with fruit is a classic combination.  Mixing savory and sweet is a classic combination.  Duck with a cherry sauce is right up there.  When it comes to pork, apples are a natural pairing for fall, and apricots in the summer can be fun.  This recipe from Food and Wine April 2012, uses a pork and grapes.  The sauce is red wine based, and tarragon adds some brightness.  So, next week, buy a bag of red grapes and nosh on them through the week.  When you get to the bottom of the bag to those that are a little ripe, saute them up with a pork chop, some wine, stock and herbs and you're good to go.  Serves 2.

    

 Ingredients:

2 tbsp extra-virgin olive oil

2 boneless pork loin chops

salt/pepper

1 cup red seedless grapes, halved

1 tbsp minced shallots

2 tsp sugar

1 tsp red wine vinegar

1/4 cup dry, fruity wine like merlot or pinot noir

1/2 cup low-sodium chicken stock

1 tsp chopped tarragon

2 tbsp butter

    

Directions:

Heat the oil in a large skillet over medium-high heat.  Season the pork with salt and pepper and cook, turning once, enough to lightly brown both sides and cook almost through, about 6 minutes total.  Transfer the pork to a plate and cover loosely with foil.  Add the grapes to skillet and cook until lightly browned, about 3 minutes.  Add the shallots and sugar and cook to dissolve the sugar, about 1 minute.  Add the vinegar and cook until evaporated, about 1 minute.  Add the wine, bring to a boil and reduce by half.  Add the stock and boil until reduced by half.  Turn off the heat, stir in the tarragon and then swirl in the butter.  Return the pork and its juices to the skillet and spoon over the meat to reheat.  Serve the pork, spooning the grapes and sauce over the pork.