HERB Baked PORK CHOPS with ROASTED GRAPES
4 boneless pork chops, each about 3/4" thick
4 TB. extra-virgin olive oil……………...….1-2 tsp. garlic, minced or chopped
2 tsp. Kosher ~or~ fresh ground sea or pink Himalayan salt
1 tsp. fresh ground pepper....................1/2 to 3/4 cup seedless green grapes
1/2 tsp. dry thyme leaves, crushed.........2-3 tsp. fresh rosemary leaves, minced
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Preheat oven to 425. Line a 7x12” or 9x13” pan (depends on the size of your chops and amount of grapes) with foil; spray with non-stick spray and set aside.
In a small bowl, toss grapes with 2 TB olive oil and a dash of salt & pepper ~ then put them in the prepared pan.
In the same small bowl, stir together the rest of the olive oil, garlic, salt, pepper, rosemary and thyme. Rub the chops with the herb mixture (on both sides) and put into the prepared pan in a single layer.
Roast chops and grapes for about 10-12 minutes ~ then flip the chops over and roast for another 10-15 minutes (until the chops are done {about 160 degrees internal temp.}). Let rest about 5 minutes, then serve chops and grapes drizzled with pan juices.
Serves 2-4 (depends how big the chops are) * very easy to double or triple this recipe