Balsamic Pork Chops & Grapes

Balsamic Pork Chops & Grapes
Servings: 4 Prep 10 mins Cook 14 mins


  • 4 boneless pork chops (5 to 6 ounces each) about 1 inch thick
  • 1/2 cup balsamic vinaigrette dressing
  • 1 3/4 cups chicken broth
  • 1 1/2 cups red seedless grapes (9 ounces), halved
  • 1 box (5.6 ounces) couscous mix with toasted pine nuts

Make It

1. Marinate chops in 1/4 cup of the vinaigrette for 15 to 30 minutes at room temperature.

2. Remove chops from marinade and gently pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute pork chops 2 minutes per side. Set aside.

4. Add 1/2 cup of the chicken broth, grapes and remaining 1/4 cup vinaigrette to skillet. Simmer over medium heat for 5 minutes, stirring occasionally.

5. Add pork chops back into skillet and cook for an additional 5 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer.

6. Prepare couscous following package directions, substituting 1-1/4 cups chicken broth for water.

7. To serve, spoon couscous onto a large serving platter. Place pork chops on top; spoon grapes and sauce over the chops and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 538, Fat, total (g): 19, chol. (mg): 117, sat. fat (g): 6, carb. (g): 48, fiber (g): 2, pro. (g): 44, sodium (mg): 1425, Percent Daily Values are based on a 2,000 calorie diet.