Sautéed Squash with Grape Pan Sauce

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 (about 1.5 lb total) boneless pork chops
• 2 medium yellow squash
• 1 medium zucchini
• 1.5 cups halved seedless grapes
• 1 large minced shallot
• 2 minced garlic clove
• 2 tsp leaves fresh thyme
• 1/2 cup chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the pork chops dry and season both sides well with salt and pepper. Let them sit at room temperature while you prep the vegetables.
2. 2Trim the squash and zucchini and slice into ½-inch half-moons so they cook evenly and keep some bite.
3. 3Heat a large 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, sear the pork chops 3–4 minutes per side until deeply golden and just cooked through (145°F internal). Transfer to a plate and tent loosely with foil.
4. 4Reduce heat to medium. Add the shallot to the same skillet and cook 1–2 minutes until softened, scraping up the browned bits.
5. 5Add the sliced squash and zucchini along with salt. Sauté 5–6 minutes, stirring occasionally, until the edges turn golden and the centers are tender-crisp.
6. 6Push the squash to the sides of the pan. Add the grapes, garlic, and thyme to the center and cook 1 minute until the grapes just begin to soften and release juice.
7. 7Pour in the chicken broth and apple cider vinegar. Stir in the Dijon and let the liquid simmer vigorously 2–3 minutes until slightly reduced and glossy.
8. 8Remove the skillet from heat and swirl in the butter until the pan sauce turns silky. Taste and adjust salt or vinegar for bright balance.
9. 9Return the pork chops and any resting juices to the pan, spooning the grape-squash sauce over the top to warm through for 1 minute.
10. 10Scatter chopped parsley over everything and serve straight from the skillet while the sauce is still glossy.