This recipe features pork chops marinated in apple cider vinegar and whole grain Dijon mustard before being baked to juicy perfection alongside buttery Ontario-grown Bartlett pear wedges and plump blue grapes.
- 4 pork rib chops
- 2 cloves garlic, minced
- ¼ cup + 1 tbsp olive oil, divided
- ¼ cup apple cider vinegar
- 1 tbsp whole-grain Dijon mustard, heaping
- 1 tbsp brown sugar
- 2 tsp kosher salt
- 1 yellow onion, cut into wedges
- 2 Ontario-grown Bartlett pears, cut into wedges
- 1 cup Ontario-grown blue grapes
- Fresh sage leaves
- Place a ¼ cup of the olive oil in a small bowl. Add the garlic, vinegar, mustard, sugar, and salt and whisk to combine.
- Place the pork chops in a large bowl and pour the marinade over top. Toss to coat. Cover and transfer the chops to the fridge. Let marinate for a minimum of 3 hours or overnight.
- When the pork chops are finished marinating take them out of the marinade and let them come up to room temperature. Reserve the marinade. Preheat the oven to 425°F.
- Place a cast-iron skillet over medium-high heat. Add the remaining oil. Once the oil is shimmering, add the pork chops and sear them on both sides. Transfer the chops to a plate and set them aside.
- Reduce the heat to medium-low and add the onions. Give them a sprinkle of salt and saute until just softened. Return the pork chops to skillet and pour the reserved marinade over top. Add the pears and grapes and pop the skillet into the oven. Bake for 10 minutes or until the pork chops register an internal temperature of 145°F.
- Transfer the pork chops to a platter and top them with the pears, grapes, and onions. Garnish with fresh sage leaves and serve immediately.
Prep Time: 20 minutes Cook Time: 20 minutes Marinating Time: 3 hours
Recipe by Susan of Rhubarb and Cod