“Can you do this again?” That’s what my husband said on finishing this dinner last Sunday night. So I quickly went to work writing all this down so I would remember how to make these Dijon Pork Chops with Herbs and Grapes again!

I got this idea from a veal chop recipe I had made years ago. Once again, I get inspired by what’s in my refrigerator, what needs to be used up, and how fast can I get something on the table – not really too exciting and all out of necessity. I was making our breakfast fruit salad that I usually prepare for the week, before making dinner on last Sunday night, and had too many grapes. We also had just picked up these beautiful heritage breed pork chops from a small farm on our way home that night. At this farm, all of the animals are happy campers – their pigs love to be petted!

So here’s what I made, which was simple, quick, delicious and a little different! This is a riff on the combo of savory and sweet – which I LOVE. I hope you will too!


1.5 tsp. unsalted butter
1.5 tsp. olive oil
1 medium onion, sliced 1/4” thick
2 heritage breed pork chops, 3/4” thick
Fresh ground pepper
2 tsp. Dijon mustard
3 tbs. chopped fresh herbs – oregano, rosemary and thyme
3/4 cup dry white wine, divided – I used Sauvignon Blanc
3/4 cup seedless red grapes

In a skillet, melt butter in olive oil on low heat. Add onions and cover to sweat and soften for about 20 minutes.

Wash and dry pork chops. Salt and pepper and smear one side with 1 tsp. Dijon mustard on each chop. Toss together the mixed herbs, take half of them and divide into two equal portions and sprinkle on each chop. Press them down into the mustard.

Push onions to the side in the skillet, raise heat to medium high. Add the chops, mustard and herb side down. While they are browning, salt and pepper the top sides of the chops. Turn the chops after 3 minutes and pile the onions on top of the chops. Sprinkle remaining herbs over all. Sauté 1 minute to brown the bottom of the chops. Add 1/2 of the wine and all of the grapes and cook for one more minute or so, until chops reach an internal temperature of 145 degrees (they will cook more while resting). Remove the chops to a platter.

Leave the grapes in the skillet and add the rest of the wine and simmer rapidly for 1 -2 minutes, stirring constantly. When the sauce has thickened a bit and reduced, and the grapes are softened, remove from heat and pour sauce and grapes over the chops. Make sure the chops have rested for a total time of 5 minutes before serving. Enjoy!

About The Author

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient www.lovethesecretingredient.net came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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