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Best Pork Chop Contender

Foodie shows are out of control these days. There are so many of them that I have just lost count of  how many there are on the air, as well as how many types producers have come up with. You have the ultra-competitive shows such as the Food Network's Chopped  and MasterChef which airs on Fox;  there are shows that combine travel and food culture, with Anthony Bourdaine's  No Reservations and Zimmerman's Bizarre Foods, bringing new meaning to exotic culinary travel experiences. Then there are plenty of specialty shows such as CupcakeWars  for those of you with a sweet tooth and  BBQ University for the carnivores among you .  I have even come across some cooking shows that are associated with the religious stations such  Real Food , on the Telecare station .I could go on and on. Best however that I get to my point.

A few do influence me. I respond by dreaming up my own variants of dishes, some sophisticated and some not so sophisticated. The dreaming goes on during the shows, and after. At times, I come up with dishes inspired by specific episodes while I drive back from work, along NYC's crowded roads or in unexpected places like the shower, when I practice my Caruso vocals (that's another dream).

Culinary day dreaming lead me to this meat lovers delight. I think the Guy Fieri's  triple D (Diners, Drive-Ins and Dives) super show  got me started on this. The dish was a hit,. I am sure that Guy would have approved , as the meat was super tasty and extra moist.


Therefore here's a version of pork chops that I am sure will gain a few fans. Easy to make, and worth the patience.


Pork Chops in Red Grape Sauce 





Ingredients 
4 Pork Chops with bone. medium thickness, freeze
1/2 cup grape tomatoes, kept whole
1/2 cup white wine
1 teaspoon white wine vinegar
Parsely 
2 cloves garlic, crushed
1 cup red seedless grapes
EVOO,S/P



Preparation
Not much going on here too.   Cook the meat in a high pan with a lid, First add EVOO, garlic, cook for a few minutes without burning the garlic. Add Pork slices. Cook on each side for a few minutes to sear and lock in juices. Once that is done, add the wine, Then add herbs, tomatoes , vinegar, season with S/P. Cook with lid on keeping the flame at no more than medium. A sauce should form in the pan. Add some  warm water if needed. Once the meat is almost cooked, add the red grapes  cut in half. The grapes will add a hint of sweetness to the dish. Cook for a few more minutes.

To accompany this dish,  a nice 2009 Oregon Pinot Noir did the trick.  Grapes and Wine: a Mother and son combination. Isn't that wonderful !

"Diners, Drive-ins and Dives" thanks for the inspiration. The fan club , thanks you as well.

Salute !


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