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Chicken or Pork with Concord Grapes and Balsamic Vinegar Glaze

Late August and all of September is the perfect time to indulge in a superfood high in anthocyanins, a molecule found in purple fruits like concord grapes, Italien plums and sable grapes. Think of them as the CIA of immune function, using the Lymphocytes (or T cells) as  seveillance of the epithelial tissue.  Concord grapes, like other grapes have resveratrol an artery relaxant, for blood pressure and a reducer of clot formation. 1/2 cup of concord grapes has 30 calories, and 7 grams of sugar (carbohydrate) Not a bad snack and with incredible health benefits. Now try cooking with them. Makes great sauces. In the following recipe, I love crushed fennel with chicken or pork. Get a mortar and pestle and crush the seeds by hand or  in a spice grinder grind seeds for 30 seconds.

Pork Chop or Chicken with Concord Grapes:

  • 2 boneless skinless chicken breasts halved or two pork chops
  • 1/2 cup of concord grapes
  • 2 tablespoons  balsamic vinegar
  • 2 tablespoons flour
  • 1/2 teaspoon fennel seeds crushed
  • 1/2 teaspoon salt and  1/4 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1/4 cup of red wine
  • 1 tablespoon coconut sugar or brown sugar
  • 1/2 teaspoon of garlic powder
  • pinch of salt and pepper for the sauce

Mix the flour, crushed fennel seeds, salt and pepper with a fork in a shallow pan and lightly coat the meat. Heat olive oil in a pan and saute the chicken or pork chops for 4 minutes on each side. Remove from heat and let rest on a board. In the same pan add all the other ingredients and cook for 3 minutes until a glaze forms. Return the meat back to the pan for an additional 2 minutes and serve.