Sarah Leah Chase’s Sage Rubbed Pork Chops with Blue Cheese and Concord Grapes

Sage Rubbed Pork Chops with Blue Cheese and Concord Grapes


Sarah Leah Chase’s Sage Rubbed Pork Chops with Blue Cheese and Concord Grapes

Recipe Notes

  • Yield: Serves 4


For the pork chops:

  • 2 tablespoons finely slivered fresh sage leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black peppercorns
  • 1½ tablespoons extra virgin olive oil
  • 4 bone-in pork rib chops (12 to 14 ounces each and 1 to 1½ inches thick)
  • 4 ounces creamy blue cheese, preferably a New England blue cheese such as Berkshire Blue, Blue Ledge Farm’s Middlebury Blue, or Barley Hazen Blue

For the Concord grape sauce:

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, peeled and minced
  • 2 teaspoons sugar
  • 2 cups Concord grapes, cut in half and seeded as best you can
  • 1½ tablespoons syrupy balsamic vinegar
  • ½ cup chicken stock or broth, homemade or store-bought
  • ½ cup fruity red wine, such as Beaujolais or young chianti

  • Vegetable oil, for oiling the grill grate

Recipe Steps

Step 1: Prepare the pork chops: Combine the sage, salt, cracked peppercorns, and the 1½ tablespoons of olive oil in a small bowl to make a coarse paste. Using a sharp knife, cut a slit 2 to 2½ inches deep and 3 inches wide into the side of each chop to form a stuffing pocket in the center of the chop. Stuff each pocket with about 2 heaping tablespoons of blue cheese. Rub the sage paste evenly over both sides of the pork chops, place them on a platter, and let stand for about 30 minutes.

Step 2: Set up a charcoal or gas grill and preheat it to medium-high.

Step 3: Make the Concord grape sauce: Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until beginning to brown, 8 to 10 minutes. Sprinkle the sugar on top and continue cooking the shallots until they are lightly caramelized, 2 to 3 minutes. Add the grapes, stir to combine them with the shallots, and cook until the grapes begin to release their juices, about 3 minutes. Add the balsamic vinegar and cook for 1 minute. Add the chicken stock or broth and red wine, raise the heat to medium-high, and let come to a boil. Cook until the liquid has reduced by half and the sauce is slightly thickened, 3 to 5 minutes. Keep the grape sauce warm over low heat.

Step 4: When ready to grill, brush the grate with vegetable oil. Place the pork chops on the grate and grill them for 4 minutes, then rotate the chops a quarter turn for nice crosshatched grill marks and grill them for 4 minutes longer. Turn the chops over and repeat the process, grilling the chops until cooked through, 6 to 8 minutes more. An instant-read thermometer inserted into the thickest part of a chop, but not touching a bone, will register between 145° and 150°F.

Step 5: Transfer the chops to the skillet with the grape sauce. Spoon some sauce over each chop and let the chops rest in the sauce for 5 to 7 minutes. Serve the chops with ample sauce spooned on top of and around them.

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