1

Pat the pork dry with paper towels and season liberally with salt and pepper.

2

Heat a large skillet over medium heat and drizzle in the oil. Once hot, add the pork and cook for one minute, until just starting to brown, flip and cook for another minute. Repeat flipping every minute or so until browned, about seven minutes total. Sear the fat cap for about 45 seconds.

3

Reduce the heat to medium-low and add the garlic and rosemary. Cook, stirring often until the garlic is fragrant, about one minute. Baste the pork chops with the garlic and rosemary. Remove the pork chops, garlic and rosemary from the skillet and set aside on a cutting board. Cover loosely with aluminum foil. Remove all but about 1 tbsp of fat from the skillet.

4

Increase the heat to medium and add the grapes. Cook until just starting to brown and burst, moving them around the pan, about two to three minutes. Remove and set aside with the pork.

5

Add the shallots to the skillet and cook for one minute. If the skillet is dry, add a knob of butter. Scatter the flour on top and stir to combine, cook for one minute.

6

Deglaze the skillet by pouring in the red wine and scrape up any browned bits on the bottom. Cook until reduced by about half, three to four minutes. Pour in the broth and bring to a low boil.

7

Cook until the sauce has thickened and coats the back of a spoon, stirring occasionally, about ten to 15 minutes. Add the butter and stir to incorporate until the sauce is glossy.

8

Strain the sauce through a fine mesh sieve and season with salt and pepper as needed.

9

Remove the bone from the chop and slice.

10

Divide the pork onto plates and top with the garlic, rosemary and grapes. Drizzle with the red wine sauce on top. Serve and enjoy!