This recipe is from my good friend, Ginny, who is an excellent cook.
You can change the fruit with the season for this recipe: Peaches would be good in early summer; fresh figs in late summer; apples and pears in the winter. The one thing you need to calibrate is the time it takes for the fruits to cook; so add the fruit earlier if you’re using apples or pears, or later if you’re using peaches or figs.
To Make Ahead: Prepare Steps 1-3 and freeze until ready to use. Defrost pork chops overnight, reheat, and then complete Step 4.
Ingredients: [‘kosher salt’, ‘onions’, ‘pork tenderloin’, ‘unsalted butter’, ‘olive oil’, ‘all-purpose flour’, ‘dry white wine’, ‘fresh sage leaves’, ‘balsamic vinegar’, ‘green seedless grapes’]
Quantity of Ingredients: [“1 teaspoon kosher salt, plus more for the pot “,”12 cipolline onions, peeled (12 oz.)”,”2 pork tenderloin, about 2 lbs total “,”4 tablespoons unsalted butter”,”2 tablespoons extra-virgin olive oil”,”3/4 cup all-purpose flour (for dredging)”,”1/2 cup dry white wine”,”6 fresh sage leaves”,”1 tablespoon balsamic vinegar”,”8 ounces green seedless grapes, removed from stem (2 cups)”]
Number of Servings: 6
Steps: [‘Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.’, ‘Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.’, ‘In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.’, ‘Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).’]