In this one-dish wonder, cooked entirely on a single baking sheet, bone-in chops are roasted with red grapes until the fruit is just starting to burst. This dish is simple enough for a weeknight meal with the family yet impressive enough for guests.
Roasted Pork Chops with Grapes
6 bone-in pork chops, each about 3/4 lb. (375 g) and 3/4 inch (2 cm) thick
6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
2 garlic cloves, grated
Kosher salt and freshly ground pepper
6 cups seedless red grapes on the stems (about 1 3/4 lb./875 g)
1/3 cup (3/4 oz./20 g) fresh rosemary leaves
Position a rack in the upper third of an oven and preheat to 475°F (245°C). Meanwhile, remove the pork chops from the refrigerator and let sit at room temperature for about 20 minutes.
Rub the chops with 3 Tbs. of the olive oil and the garlic, and season well with salt and pepper. In a bowl, toss together the grapes, the remaining 3 Tbs. olive oil and the rosemary, and season with salt and pepper
Place the chops on a nonstick baking sheet and roast for 5 minutes. Remove the baking sheet from the oven, turn the chops over, and place the grape mixture on the chops, dividing it evenly. Continue roasting until the chops are done to your liking and the grapes are starting to burst, about 12 minutes more. Let rest for 5 minutes, then serve the chops and grapes drizzled with the pan juices. Serves 6.
Williams-Sonoma Test Kitchen