4 bone-in pork chops, about 1 ½ inches thick
2 quarts of water
1/4 cup sugar
1/4 cup kosher salt
6 all-spice berries
4 fresh thyme sprigs
8 slices (approx 3 oz) of prosciutto
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
extra-virgin olive oil
kosher salt and freshly ground black pepper
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
Pre-heat oven to 425 degrees F.
Drain and pat dry pork chops. Set two large cast-iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4-5 minutes until golden. Turn chops and push to one side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the whole pan in the oven to roast for 5-7 minutes until chops are cooked through. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate – keep warm. Set prosciutto on a roasting tray in a single layer and roast in the oven for 13-15 minutes until golden and crispy.
Consolidate juices into one pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavours. Fold in cold butter whilst whisking to thicken sauce. Season with salt and pepper. Serve pork chops with roasted grapes, crispy prosciutto and garnish with fresh parsley leaves.