P.S. It works with pork also….


Monday nite everyone in New England Cooke dinner at home, mostly because it was 46 degrees outside and not much warmer inside, unless you turned on your oven in lieu of actually turning on their furnace.

I was no different, and adapted my Veronique recipe to the double thick pork chops I had.


Sautéed an onion, browned the pork chops and then dumped the grapes on top. Into a 425 degree oven for 20 minutes. Take the pan from the oven and remove the chops. Deglaze the pan with wine and reduce by 1/2. Chops go back in the sauce for only a minute to come back up to temp and then serve with the roasted grapes! 

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