- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt, plus additional for seasoning
- 4 sprigs fresh thyme
- 2 whole cloves
- 6 allspice berries
- 4 bone-in pork chops, about 11/2 inches thick
- Extra-virgin olive oil
- 1 pound California red grapes, on the vine and cut into 4 smaller bunches
- Freshly ground black pepper
- 8 slices (approximately 3 ounces) prosciutto
- 1/2 cup chicken broth
- 4 tablespoons unsalted butter, cut in slices and chilled
- Fresh Italian flat-leaf parsley leaves, for garnish
- In a resealable bag combine the water, sugar, the 1/4 cup salt, thyme, cloves, and allspice berries to make a brine. Add the pork chops, seal the bag, and refrigerate for 30 minutes.
- Preheat 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 olive oil (about 2 tablespoons) to each. Add 2 chops to each skillet and cook for 4 to 5 minutes, until golden. Turn chops, then push them to one side, and set grape clusters in pan. Drizzle with a little oil and season with salt and pepper. Place skillets in the preheated oven for 5 to 7 minutes, until chops are cooked through (160 degrees F). Remove from oven and set chops and clusters of roasted grapes aside on a plate; keep warm. Place prosciutto on a roasting tray in a single layer and roast for 13 to 15 minutes, until golden and crispy.
- Combine pan juices in one pan and set over medium heat. Add chicken broth to the pan, scraping the bottom to loosen all the brown bits. Whisk in chilled butter to thicken the sauce. Season with salt and pepper. Serve pork chops with roasted grapes, crispy prosciutto, and pan sauce. Garnish with parsley.