Image by www.healthy-delicious.com (Lauren Keating)
While we know that not everyone appreciates recipes that blend meats with fruits, but we do encourage you to try this one! We might even make a believer out of you……
4 dozen grapes, white
4 pieces pork chops (with or without bone), at least 1 inch thick
1 tablespoon flour
2 tablespoons butter
1 tablespoon olive oil
1/2 piece bay leaf
1/4 cup white wine, dry
1 piece beef stock cube
1/4 cup brandy
Using a short, sharp knife, cut the grapes slightly.
Remove any sinews and membranes from the cutlets. Beat the cutlets lightly and flour them all over. Shake off any excess flour.
Heat the butter and the olive oil in a large skillet and flavor with the bay leaf.
Put the cutlets into the hot fat and brown on both sides, turning them over without piercing. Splash over a little wine from time to time.
When the wine has almost entirely evaporated, put in the grapes.
Turn up the heat, crumble in the piece of beef stock and shake the skillet from side to side frequently to allow all the cutlets to absorb the flavor.
Then pour in the brandy and set it alight. Finally, arrange on a serving dish with the grapes on one side with the sauce from the pan. Serve at once.
Works well with a long pasta (linguine, spaghetti, bucatini etc.) or roasted potatoes and a mixed salad