4 bone-in Pork Chops
1 bunch green Pretty Lady Grapes—approx. 20 cuts in half
1 bunch red Pretty Lady Grapes—approx. 20 cuts in half
10 dried figs
2 cloves garlic
2 tablespoons orange blossom or wildflower honey
3 cups red wine
2 sprigs rosemary finely diced
2 sprigs rosemary and thyme whole
¾ cup fresh soft goat cheese
California Extra Virgin Olive Oil
Himalayan sea salt and pepper to taste
Directions for Pan Roast Pork
Heat Pan with EVOO and 2 pats of butter until melted.
Add pork and brown approx. 3-4 minutes each side—remove and set aside.
Directions for Sauce
Add more EVOO & butter to pan –melt. Add rosemary and thyme for about 3 minutes, then remove from heat. Add grapes, figs, approx. 1 ½ cup wine and 1 tablespoon honey and simmer on low until grapes and figs are soft approx. 3-5 minutes. Then add ½ of the diced rosemary touch of salt and pepper then stir into the sauce. Place pork back in pan and sprinkle with remaining rosemary, reserving some for garnish and simmer together until pork is cooked approximately 8-10 minutes covered with lid (checking to make sure there is still plenty of liquid in pan, if drying then add more wine) Remove pork from pan, and place on serving plate—cover to keep warm. Place a small bunch of red and green Pretty Lady Grapes in sauces and toss with the sauce to lightly coat the Pretty Lady Grapes. Place a teaspoon of goat cheese on the center of the pork chops, then pour sauce over the top and sprinkle with rosemary garnish. Garnish with a bunch of Pretty Lady Grapes from pan set to the side.
Drizzle more honey over the top to finish. Salt and Pepper to taste.
Note: Pork chops can be substituted with chicken. Pork chops or chicken can be cubed and served on a bed of steamed jasmine rice for a one-bowl meal.