Savory Stuffed Pork with Wine Sauce
This hearty pork chop is filled with a delightful grape stuffing. A creamy wine sauce infused with rosemary tops the chop with fragrance and flavor.
6 cups California seedless grapes
1 cup onions, finely chopped
4 tbsp. fresh rosemary, chopped
1⁄4 cup parsley, chopped
1 tsp. salt
1⁄8 tsp. pepper
2 tbsp. vegetable oil
12 pork loin chops, boneless
2 cups water
2 cups dry white wine
1 1⁄2 cups heavy cream
1. Combine 3 cups grapes, 1⁄2 cup onions, 2 tbsp. rosemary, parsley, and salt, and pepper. Cut a pocket in each pork chop and stuff chops with grape mixture; close with skewer.
2. In a large pan, heat oil and brown chops. Deglaze with water and wine. Add remaining grapes, onions and rosemary and reduce liquid to 1⁄3 the original volume; strain liquid. Add cream and simmer until thickened. Serve sauce over each chop.