Pork cooked with grapes is an unusual dish. The combination of meat and fruit in recipes has long been popular. The grapes give the dish a slightly sweet taste.
For cooking you will need: 4-5 pork escalopes on the bone, 1 head of garlic, 5 tbsp. tablespoons of olive oil, 2 tbsp. tablespoons of balsamic vinegar, 500 g of Kishmish grapes, 4 sprigs of parsley, salt, black pepper.
- Prepare the marinade: pour 500 ml of boiling water into a large bowl, add salt and sugar, stir until completely dissolved, then cool.
- Place the pork in the marinade and refrigerate for 4 hours.
- Preheat oven to 200C. Place the head of garlic on a sheet of foil and pour over 1 tbsp. spoon of olive oil. Next, wrap tightly with foil and place in the oven for 45 minutes. Remove, peel and mash the garlic and puree.
- Remove the chops from the marinade and dry a little. Drizzle 2 tbsp. tablespoons of olive oil, balsamic vinegar, season with salt and pepper. Fry the chops for the first 2 minutes in a very hot skillet to form a crust. The next 2 minutes - over low heat. Turn the meat over and repeat the process.
- In a large skillet, heat 1 tbsp. a spoonful of olive oil. Add the grapes and simmer for about 3 minutes. Add the remaining 1 tbsp. a spoonful of oil, garlic puree and simmer for 3 minutes.
When serving, place chops on a plate and garlic grapes on top, garnish with parsley sprigs.
