Step 1

Put a couple of swirls of olive oil in a heavy-bottomed skillet over medium-high heat. While the pan is heating up, pat the pork dry with a paper towel and season with salt and pepper. Place the pork chops in the pan and sear until golden brown on one side, 4 to 5 minutes.

Step 2

Flip over the pork chops, add the garlic cloves, herbs, and butter, and baste the meat with the liquids in the pan for about 2 minutes. It helps to tilt the skillet as you do so. Remove the pork, garlic, and herbs, and set aside.

Step 3

Add the grapes to the same skillet and cook until they have broken down slightly and released some of their juices, 2 to 3 minutes.

Step 4

Add the chicken stock and red wine. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced by half or to your desired consistency.

Step 5

Return the pork chops to the sauce, decrease the heat to medium-low, and finish cooking the pork chops in the red wine and grape sauce, about 2 minutes more. Taste and season the sauce with salt and pepper to taste.