Pork Chops with Grapes and Almonds

This is a recipe that we just made a few weeks ago. I have to admit I was a bit skeptical when I saw the title....GRAPES...really. However, these were delicious and we all rated the recipe a 5.0! My wife started the recipe in the morning completing step three. I then came home and fried up the pork chops and heated up the alfredo sauce. We served it with rice and vegetables. The alfredo sauce was even good on the rice! The almonds really topped it off!

I hope you like it. Here is a link to the recipe-Pork Chops with Grapes and Almonds

INGREDIENTS

1 10 ounce jar of Alfredo Pasta sauce
2 TBS of olive oil
salt and pepper to taste
1/2 teaspoon of dried dill weed (I think we left that out)
2 TBS chopped fresh parsley
1/2 cup dry white wine
1 TBS of butter
12 seedless red grapes, halved
1/3 cup toasted slice almonds
salt and pepper to taste
4 (6 ounce) boneless pork chops
2 TBS olive oil
1 (4 oz) package of fresh mushrooms, coarsely chopped
3 TBS chopped fresh basil
3 TBS chopped fresh oregano

PREP: 40 minutes
COOK: 10 Minutes
READY: 50 min
NOW THIS is what the recipe states, I would say it is more like 70-90 minutes

DIRECTIONS
1. Pour alfredo sauce into a small sauce pan and heat until hot. Reduce heat to low, and keep warm.

2. Heat 2 TBS olive oil in a large skillet over medium-high. Season pork chops with salt and pepper, and place into pan. Cook pork chops until browned on both sides and no longer pink in the center, about 10 minutes (I think this really depends on the thickness of the pork chop).

3. Meanwhile, heat 2 TBS of olive oil in a separate large skillet over medium-high heat. Stir in mushrooms, and cook for 1 minutes before adding basil, oregano, dill, and 2 TBS of parsley. Continue cooking until the mushrooms begin to release their liquid, then pour in wine. Simmer until the wine has reduced by half, then quickly stir in butter.

4. To serve, place pork chops onto a serving platter and top with mushroom mixture. Ladle alfredo sauce over top, and sprinkle with grapes, almonds and remaining 2 TBS of parsley to garnish.