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Sautéed Pork Chops with Balsamic Grape Sauce

  • 25 m
  • 25 m
Diabetic Living Magazine
“A fruity-tart sauce made with balsamic vinegar and red grapes is a perfect topping for sautéed pork chops in this simple 25-minute recipe.”


    • 4 (5 to 6 ounce) bone-in pork loin chops, cut ¾ inch thick
    • ¼ cup thinly sliced onion
    • 1 clove garlic, minced
    • ¾ cup apple juice or apple cider
    • ½ cup reduced-sodium chicken broth
    • 1 tablespoon cornstarch
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon honey
    • 1 cup seedless red grapes, halved


  • 1 Generously coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add chops to the hot skillet; cook for about 5 minutes or until browned on both sides, turning to brown evenly. Remove the chops from the skillet.
  • 2 Add onion and garlic to the hot skillet; cook and stir for 2 minutes. Add apple juice (or cider) and broth to the skillet. Bring to boiling; reduce heat. Return the chops to the skillet. Simmer, covered, for about 4 minutes or until a thermometer inserted in centers of chops registers 145°F. Transfer the chops to a serving platter; cover with foil and keep warm.
  • 3 Whisk together cornstarch, balsamic vinegar, and honey in a small bowl. Whisk the vinegar mixture into the juice mixture in the skillet; cook and whisk for 1 to 2 minutes or until thick and bubbly. Stir in grapes; heat through.
  • 4 To serve, spoon the grape mixture over the chops.
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