Yield: 4 servings
Evenly coat the pork chops with freshly ground black pepper and tarragon.
Place a Dutch oven on the stove over medium-high heat, add seasoned pork chops and sear until slightly browned on both sides, 8 minutes.
Add the chicken broth to the Dutch oven and bring the broth to a boil for 10 minutes.
Add the onion and reduce the heat to low. Cover and simmer the pork chops for 2 to 3 hours, flipping the pork chops every 30 to 45 minutes.
When ready, remove pork chops from Dutch oven and place on a plate.
To make the gravy:
Mix the cornstarch with the ice cold water and pour into the Dutch oven. Turn the heat to medium-high and allow mixture to thicken.
To serve, pour gravy over chops and garnish with grape halves.
Photo and food styling by Webstop
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