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13 December 2006 @ 01:22 am
Sauteed boneless pork loin chops with mustard and grapes  
1 1/2 pounds boneless pork loin chops
flour seasoned with salt and pepper for dredging
4 tablespoons vegetable oil
4 tablespoons minced yellow onion
1 cup seedless red or green grapes, halved
1/2 cup dry white wine
4 teaspoons brandy
1 1/2 cups canned chicken broth
1 teaspoon firmly packed dark brown sugar
2 tablespoons Dijon-style mustard

Pat the pork dry and dredge it in the flour, shaking off the excess. In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork. Transfer the pork with tongs to a plate, add the onion and the grapes to the skillet, and cook them over moderately low heat, stirring occasionally, for 3 minutes. Add the wine and the brandy and simmer the mixture until almost all of the liquid is evaporated. Add the broth and the brown sugar, whisking, and boil the mixture until the liquid is reduced by half. Add the pork and any juices that have accumulated on the plate, simmer the mixture for 2 minutes, or until the pork is just heated through, and transfer the pork with tongs back to the plate. Remove the skillet from the heat, whisk in the mustard and salt and pepper to taste, whisking until the sauce is combined well, and return to the heat. Put the pork chops and any juices that have accumulated on the plate back into the sauce and simmer for a minute, turning the pork once or twice to coat with the sauce. Serves 4.