Heather Hodges

Marinate pork chops in 1/4 cup balsamic vinegar in a gallon baggie for at least 30 minutes.  Cook in a skillet.  Do NOT add salt, you don’t need it.  After you have flipped the pork chops, add seedless grapes (yes, I said grapes!) and cook until the pork is done and grapes are warm through.  Serve with a dark leafy green salad, asparagus, or other veggie of choice (not mashed potatoes!!!).  The pork chops are delicious and a nice change from chicken, and the grapes add an unexpected sweetness to the meal.  Enjoy!