Food for Thought – October (Grapes and Pork Chops Together at Last)

By Tony B. Director of Research and Information

For this month’s recipe I had a huge assist from the Campbell family. Stephen graciously shared a family favorite and I wanted to share it with all of you. I have adapted the recipe slightly from the original, but I believe that it will still be a great treat. I am always looking for new ideas for articles and I really appreciate any feedback in the comments section below.

Ingredients:

4 thick pork chops
1 tablespoon of tarragon
1-2 garlic cloves
1 cup of green grapes
1/2 carton of mushrooms
1 lemon
1 cup of low sodium chicken broth
1 tablespoon of cornstarch
1 tablespoon of olive oil
Pinch of salt and pepper (optional)

Cooking instructions:

Trim any excess fat off of your pork chops and sprinkle with the diced tarragon and a dash of salt and pepper. You can also add other fresh or dried herbs at this point and salt can be excluded. Brown the pork chops in a frying pan with your olive oil on both sides for approximately 2 minutes a side and then move them to plate for later. Next, dice your garlic, halve your grapes and chop your mushrooms. After the prep work, toss your garlic into your pan and after a minute add your mushrooms, grapes, chicken broth and lemon juice then bring this mixture to a boil.

Once your liquid is boiling, reduce the pan to a simmer, add the pork chops in and cook with a lid for 10-15 minutes. While the meat is cooking, add 1 tablespoon of cornstarch to ¼ cup of water and whisk with a fork. Now that the meal is nearly complete, add the cornstarch mixture and cook for about 1 more minute. Remove the pork chops and spoon the sauce over the top of the meat. If you want to make the meal last longer, you can serve over a half cup of rice.

I hope that you all enjoy this meal as much as Stephen’s family. Enjoy!

Comments

  1. Reblogged this on THE NONO SLEEVE and commented:
    This sounds very good for dialysis patients, too. You might enjoy.

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