Sheet-Pan Balsamic Pork Chops with Roasted Grapes & Crispy Rosemary Potatoes

Instructions

1. 1

   Preheat your oven to 425°F with a large rimmed baking sheet inside on the middle rack so it gets screaming hot. Cut 1 lb baby Yukon Gold potatoes in half.

   5 min

   Tip: Preheating the sheet pan guarantees instant sizzle so your potatoes get genuinely crispy bottoms instead of steaming.

2. 2

   Carefully remove the hot sheet pan from the oven. Toss the halved 1 lb baby Yukon Gold potatoes directly on the pan with 1.5 tbsp olive oil, 1 tbsp fresh rosemary, 0.75 tsp kosher salt, and 0.25 tsp freshly cracked black pepper. Turn the potatoes cut-side down in a single layer and roast for 12 minutes to get a head start.

   12 min

   Tip: Pork chops cook fast, while potatoes take longer. Giving the spuds a 12-minute head start is the secret to getting both cooked to perfection simultaneously.

3. 3

   While potatoes roast, whisk together 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 3 cloves garlic, 1.5 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp freshly cracked black pepper in a small bowl until emulsified. Pat 4 bone-in pork chops dry with paper towels and season both sides with 0.25 tsp kosher salt and 0.25 tsp freshly cracked black pepper.

   5 min

   Tip: Drying the pork thoroughly with paper towels allows the balsamic-Dijon glaze to cling tightly instead of sliding off.

4. 4

   Pull the sheet pan out of the oven. Push the partially roasted potatoes toward the edges. Place 4 bone-in pork chops in the center of the pan. Scatter 2 cups red seedless grapes and 1 medium red onion wedges around the chops. Spoon two-thirds of the balsamic glaze directly over the pork chops and drizzle the remaining glaze over the grapes and onions.

   3 min

   Tip: Keep the pork chops in the hottest center section of the sheet pan so they sear nicely without overcrowding.

5. 5

   Return the sheet pan to the oven and roast for 13 to 15 minutes, until the pork chops register 140°F in the thickest part and the grapes are blistered, jammy, and just starting to burst.

   14 min

   Tip: Pork chops dry out quickly if overcooked. Pull them out at 140°F—carryover heat will bring them right to the USDA-recommended 145°F mark while they rest.

6. 6

   Remove the pan from the oven and let the chops rest right on the pan for 4 minutes. Garnish with the remaining 0.5 tbsp fresh rosemary, then spoon the syrupy balsamic pan juices and blistered grapes generously over each pork chop before serving.

   4 min

   Tip: Tilt the pan slightly and use a spoon to scoop up the pan juices—the rendered pork fat combined with burst grape juice and balsamic makes an incredible instant pan sauce.