Cooking for two people is always a challenge. When I crave for a dish I’ve made before, often times it’s something I made for a crowd, and sometimes it’s just too much to do for a simple weekday dinner. There was a great recipe for pork loin braised in black grapes that I remembered from a dinner party a while back, but I didn’t want to make the whole thing on a weekday. Fortunately I found this simple pork chop recipe made with grapes and tarragon.

To make the pork chops, the chops are seasoned on both sides and seared for about 3 minutes on each side, 6 minutes total, until it’s almost cooked.

The chops are taken out, and grapes are added to the pan until lightly browned. Then sugar and shallots are added and cooked.

The pan is deglazed with vinegar, and wine and broth are added to the pan. After the stock is reduced about half way, the pork chops are added back into the pan, and simmered until cooked through.

The chops are removed and kept warm in the oven. The grapes and the stock is cooked on high until thick and syrupy…and tarragon leaves are added.

The sauce is spooned over the chops.

To go with the pork chops, I sautéed up some sliced shiitake and crimini mushrooms, and added them to cooked wild rice, dried apples, and chopped parsley.

To complete the meal, I made ginger-lime carrots from a recipe by Richard Blais, the winner of Top Chef Allstars. Carrots are blanched and then sauteed in a pan with ginger and cinnamon. Broth is added and reduced by half.

The dish is finished off with butter, lime juice, and sriracha, and after plating, seaweed flakes are sprinkled on top.

Pork with Grapes and Tarragon Recipe:
Ginger-Lime Baby Carrots Recipe: