This is a dish my mum used to make regularly when I was growing up. It then became a regular in my household and then got forgotten about for a few years. Sometimes it’s nice to give your favourites a rest and then rediscovering them makes them all the more special. When my son’s old school were putting together a cook book (7 years ago), this is one the recipes I gave them as it was my signature dish at the time!
Do get hold of some good pork chops as this will make all the difference to the flavour, there’s nothing worse than a bland pork chop!
Do you have dishes you’ve made relentlessly and then forgotten about? Do tell me about them in the comments below.
As this dish is totally made from scratch I’m entering it into Javelin Warrior’s Made with Love Mondays challenge.
- 25g Unsalted butter
- 1 tbsp Rapeseed oil
- 4 Pork chops
- 1 Large onion, finely chopped
- 150 mls Single cream
- 250g Seedless grapes (green or red)
- 200 mls Chicken Stock
- Salt and freshly ground pepper
- Melt butter and oil in large frying pan and add chops and onion.
- Fry chops for about 6 minutes per side (until cooked) then reserve in a warmed oven dish.
- Add grape halves to softened onions and fry gently for 2 minutes.
- Add chicken stock, bring to boil then add single cream and seasoning.
- Add chops back to pan and heat through.
- Serve on a bed of rice.