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A quick sauce with the added depth of brandy and surprise of crisp green grapes lifts this ordinary cut of meat. If you don't eat pork, turkey cutlets may be substituted; adjust cooking time as needed.
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Pork Loin Chops With Grapes
Four 5- or 6-ounce boneless pork loin chops, 1/2- to 3/4-inch thick
1/4 cup flour
1 tablespoon olive oil, or as needed
2 large shallots
1 cup seedless green grapes
1/4 cup dry white wine
2 teaspoons brandy (optional)
3/4 cup low-sodium chicken broth
1 1/2 teaspoons dark brown sugar
1 tablespoon Dijon-style mustard
-- Bonnie Benwick
The Food Section
June 1, 2010; 2:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie Benwick, Dinner in Minutes, recipes, shopping
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