2 lbs. bone-in, center-cut pork chops
1 lb. seedless green grapes, removed from stem
¼ cup good balsamic vinegar
3 tbs. unsalted butter
1 tbs. olive oil
Smoky Italian Blend
Liberally coat pork chops with Smoky Italian. Place coated pork chops in a zip-lock bag or sealed container, in the refrigerator, for a minimum of 4 hours.
Preheat oven to 500 degrees.
Heat oil in a skillet over medium heat. Sear pork chops for 2 minutes on each side being careful not to burn the seasoning. Remove pork chops from pan and set aside.
Turn heat to low and melt butter into the remaining oil. Scrape any bits that may have stuck to the pan. Remove pan from heat.
Place grapes in the bottom of a roasting pan or oven-safe dish. Pour butter mixture over the grapes making sure to coat the grapes. Nestle pork chops in the grapes in one layer.
Cover roasting pan or oven-safe dish, place in the oven for 20-25 minutes until the pork reaches an internal temperature of 165 degrees and grapes are tender.
Transfer the pork chops and grapes to a serving dish and cover to keep warm.
Add the balsamic vinegar to the liquid in the roasting pan and cook over medium heat for 2 minutes. Pour balsamic mixture over pork chops and the grapes.