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Pork Loin Chops With Grapes. (Michael Temchine for The Washington Post)

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
4 servings

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

Questions?

-- Bonnie Benwick