Using an oven-safe skillet allows you to sear the pork before finishing it in the oven. Grapes and balsamic vinegar provide a sweet-tart counterbalance to the savory flavor of rosemary.
2 cups seedless red grapes
3 tbsp olive oil, divided
4 boneless pork chops (about 3/4-inch thick)
3 cloves garlic, finely chopped
1 tbsp finely chopped fresh rosemary
1/4 cup balsamic vinegar
Preheat oven to 425°F. In a medium bowl, toss the grapes with 1 tbsp oil. Season with salt and pepper.
In a 12-inch oven-safe skillet, heat 1 tbsp oil on medium-high. Season pork chops all over with salt and pepper and add to skillet. Cook 2–3 min. per side, until browned. Add grapes to skillet and place skillet in oven. Roast 10–12 min., until pork is cooked through, turning over once halfway through.
Carefully remove skillet from oven and place on stovetop burner. Transfer pork chops to a plate and cover loosely with foil. Add remaining 1 tbsp oil to grapes in skillet and heat on medium.
To skillet, add the garlic and rosemary. Cook 2–4 min., until garlic is golden, stirring often. Stir in the balsamic and cook 2–4 min., stirring occasionally. Season with salt to taste. Serve pork chops with grape mixture spooned on top.