Dijon Pork Chops with Herbs and Grapes

In a skillet, melt butter in the olive oil on low heat. Add onions and cover the skillet. Allow onions to sweat and soften for about 20 minutes.

Wash and dry pork chops. Salt and pepper and smear one side of each chop with 1 teaspoon Dijon mustard. Set aside. Toss together the mixed herbs, take half of them (reserve the other half for later) and divide into two equal portions and sprinkle on each chop. Press them down into the mustard. Push onions to the side in the skillet and raise heat to medium high.

Add the chops into the skillet, mustard and herb side down. While they are browning, salt and pepper the top sides of the chops. Turn the chops after 3 minutes and pile the onions on top of the chops. Sprinkle remaining herbs over the top. Saute 1 minute to brown the bottom of the chops. Add 1/2 of the wine and all of the grapes and cook for one more minute or so, until chops reach an internal temperature of 145 F (they will cook more while resting).

Remove the chops to a platter. Leave the grapes in the skillet and add the rest of the wine and simmer rapidly for 1-2 minutes, stirring constantly.

When sauce has thickened a bit and reduced, and the grapes are softened, remove from heat and pour sauce and grapes over the chops. Make sure the chops have rested for a total time of 5 minutes before serving. Enjoy!