For the past few months everyone has most likely tried to dial down on their oven usage. Summer heat + a hot oven is not a good mix. But with Summer behind us and Authum and Fall here, we look forward to the delicious roasts and copious amounts of stews and braises waiting to be consumed.
This roasted pork with grapes is a must! Juicy pork paired with sweet red grapes cooked down in some red wine, broth and rosemary is–pretty much what you need in your life.
My parents came to Dallas to visit so I was able to have some guinea pigs taste test recipes that I’ve been wanting to test out. One thing I’ve been dying to cook is a beautiful Porcelet Rib Rack that I’d gotten from Dartagnan Foods a couple months ago.
This was my 5th time ordering products from D’Artagnan and another fresh product delivered! I won’t lie, in the past I was skeptical about ordering meat or anything fresh online for that matter. But D’Artagnan have been around for over 20 years servicing some of the top restaurants around the country and personal/home cooks.
My duck legs for my duck confit recipe came from D’Artagnan as well. Superb flavor and freshness! One of the best services offered is that you can pick the date you want your items delivered! Which works great for me because the last thing you want if to miss your delivery or in my case, have it sitting in the apartment complex office. Y’all should check them out.
What really drew me to the Porcelet Rib Rack was because for one, I love pork.
Also, it’s hard to go to your regular grocery store and find the skin still attached. Cracklin’s please!
But also, because I’ve heard about how delicious this particular pork is. Porcelet is milk-fed pork which produces tender, succulent meat. Which means, extremely tender meat!
Roasted Pork With Red Wine Grape Sauce
Delicious roasted pork topped with a red wine grape sauce.
- 4 thick cut pork chops
- extra virgin olive oil
- kosher salt to season
- 2 teaspoon coriander ground
- 1 1/2 teaspoon granulated garlic
- a few cracks black pepper
- 2 cups red grapes, sliced in half
- 2-3 tablespoons fresh rosemary
- 1 cup red wine
- 1/2 cup chicken broth or stock
- 1 tablespoon brown sugar
Preheat oven to 400 degrees. Place a large cast iron pan in the oven to preheat.
Drizzle pork chops with olive oil and season both sides with salt, coriander, granulated garlic and black pepper. Let rest for 10-15 minutes.
Make sure to grab some oven mittens, remove cast iron pan from oven and set on stove top over medium-high heat. Pour some oil into the pan and then sear the pork chops on each side until nice and golden. About 3-4 minutes. Flip and then return to the oven and cook for an additional 8-10 minutes. Roast chops until internal temperature is 145 degrees. Set aside and pour any pan juices over them.
While the pork chops cook. Preheat a skillet over medium-high heat. Add a bit of oil in the skillet and then the grapes and rosemary. Sprinkle with a little salt and sauté for 3-4 minutes. Add in wine, broth and brown sugar. Cook for 10-12 minutes until liquid is reduced to around 1/2 cup. Taste and adjust seasoning, you can add more sugar or more rosemary if you choose.
To serve, spoon some of the sauce--making sure to get some grapes and rosemary--over the pork chops. Enjoy with a nice side of potatoes or a salad.
If you do not have the porcelet rib rack, pork chops and pork tenderloin can be substituted.
If you do get the porcelet rib rack, preheat oven at 300 degrees. Roast low and slow for 2 1/2 to 3 hours until internal temperature registers 145 degrees. After it is cooked, you want to achieve the delicious cracklin. Set broiler to high and broil until rind/skin is blistered. Around 5-10 minutes.