Recipe courtesy Tyler Florence
Yield: 4 servings
Time: 1 hour
4 bone-in pork chops, about 1 ¬Ĺ inches thick
2 quarts of water
1/4 cup sugar
1/4 cup kosher salt
6 all-spice berries
4 fresh thyme sprigs
8 slices (approx 3 oz) of prosciutto
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
extra-virgin olive oil
kosher salt and freshly ground black pepper
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. ¬†Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
Pre-heat oven to 425 degrees F.
Drain and pat dry pork chops. Set two large cast-iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. ¬†Add 2 chops to each of the skillets and cook for 4-5 minutes until golden. ¬†Turn chops and push to one side and set grape clusters in pan. ¬†Drizzle with a little olive oil and season with salt and pepper before putting the whole pan in the oven to roast for 5-7 minutes until chops are cooked through. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate ‚Äď keep warm. ¬†Set prosciutto on a roasting tray in a single layer and roast in the oven for 13-15 minutes until golden and crispy.
Consolidate juices into one pan and set over medium heat. ¬†Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavours. ¬†Fold in cold butter whilst whisking to thicken sauce. ¬†Season with salt and pepper. ¬†Serve pork chops with roasted grapes, crispy prosciutto and garnish with fresh parsley leaves.