1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
2 cups red seedless grapes
1 cup thinly sliced sweet onion
2 oz chèvre (goat) cheese, crumbled
1/4 cup chopped roasted salted pistachio nuts
Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 2 to 3 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm. In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add grapes and onion, and cook 5 to 7 minutes, stirring frequently, until onions soften and begin to brown on edges. Pour grape mixture over pork. Top with cheese and pistachio nuts.