Pork Chop With Grapes & Chorizo Mustard
Serves 4 People
- 4 Pork Chop Bone in (around 10oz each)
- 1 Chorizo Sausage
- 1 Cup of Grapes, Split
- 2 TSP Grain Mustard
- 1 Large Shallot, Finely Diced
- 1 Stick Butter
- 1/2 Cup Olive Oil
- 1 Cup Chicken Stock
- 1/2 Cup of Demi Glace (Optional)
- 1/2 Bunch of Chives, Snipped
Season the pork chop with salt and pepper on both sides. Pre-heat oven to 400 F. Heat up a heavy pan on the stove and add a little oil to the pan, and then add the chop. Sear on each side for about 3 minutes and then place in the pre-heated oven for about 10-15 minutes.
While the pork is cooking, slice the chorizo and chop the shallot. When the pork is nearly cooked, remove from the oven and let it rest. Drain the excess fat out of the pan and place on the stove over medium heat. Add a tablespoon of butter and let melt. Add the shallots and cook until translucent, then add the chorizo. Drain any excess fat before adding the grapes. Add half of the chicken stock and another tablespoon of butter. You will want a creamy, thickened sauce so adjust with additional stock and butter as needed. If using demi-glace, add it at this stage. Turn off heat. Add the mustard, not allowing the sauce to boil once added.
Place the pork chop on the plate and spoon sauce over the meat. Garnish with snipped chives.