Pork Chops & Rosemary-Grape Pan Sauce

with Roasted Potatoes & Brussels Sprouts

40 MIN

+$0.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

The star of this dish is the decadent pan sauce you'll serve over seared pork chops, which gets its rich and complex flavor from a combination of grapes, sherry vinegar, butter, and fresh rosemary. It pairs perfectly with a simple, hearty side of roasted potatoes and brussels sprouts.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1½ lbs Potatoes
1 lb Brussels Sprouts
8 oz Red Seedless Grapes
2 bunches Rosemary
1 oz Salted Butter
2 Tbsps Sherry Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the potatoes. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the grapes.

2 Roast the vegetables

Place the halved brussels sprouts and diced potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the pan sauce & serve your dish

In the pan of reserved fond, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary, halved grapes, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the grapes are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid is slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the pan sauce. Enjoy!