4 thick pork chops (about 3 pounds) or substitute boneless country-style spareribs
4 tablespoons flour
2 tablespoons butter or margarine
1 1/2 cups whole red seedless grapes
1/3 cup honey
2 small cinnamon sticks, broken
2 to 3 whole cloves
1/2 teaspoon dried ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh mint, optional
Preheat oven to 325 degrees. Heat a heavy, lidded saute pan or casserole dish over medium-high heat on the stove top. Dust the pork chops with flour and brown slowly in melted butter. Do not let the flour burn.
Remove pan from heat and add the grapes, honey, cinnamon, cloves, ginger, salt, and pepper. Cover and place in the preheated oven. Braise slowly for 50 to 60 minutes, or until the pork is tender. Remove pork from the pan and keep warm. Skim the pan sauce of excess fat. Arrange the pork chops on a serving platter, spoon on the sauce, and sprinkle with chopped mint.
Yield: 4 servings
Source: California Table Grape Commission
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