Pork with Roasted Grapes and Fried Sage
This recipe couldn’t be simpler to put together—or more beautiful on the table. Sweet grapes and pork, topped with earthy and crunchy sage leaves makes a truly gorgeous and seasonal meal.
Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Medium
- 1 cup green or red grapes
- 4 Tbsp. avocado oil, divided
- 1 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 4 boneless pork chops
- 8 fresh sage leaves
- ½ tsp. coarse sea salt
- Preheat oven to 400°F.
- Place the grapes in a small baking dish, and drizzle with 1 tablespoon oil, and ½ teaspoon each salt and pepper. Stir well. Bake for 15–20 minutes, or until the grapes are softened and slightly caramelized. Reserve.
- Heat 1 tablespoon of the oil in a large frying pan over medium heat. Season the meat with remaining salt and pepper. Cook pork for 7–8 minutes a side, or until it registers 145°F with a meat thermometer.
- Heat remaining 2 tablespoons oil in a small frying pan over medium heat. When oil is hot but not smoking, fry sage leaves for 2–3 seconds. Drain on paper towels, and season with coarse salt. Serve pork topped with roasted grapes and fried sage leaves.