Directions

1. Trim chops, making a few short, vertical cuts at the edges so they lie flat. Season to taste with salt and pepper; sprinkle both sides with pimentón.
2. Heat butter and oil in large skillet over medium heat. Brown chops on both sides. (Do not crowd.)
3. Add broth to skillet; reduce heat to low. Cover; simmer gently 10 minutes or until chops are no longer pink and juices run clear (170°F for well-done). Remove chops to warm platter; keep warm.
4. Add grapes to skillet. Cook and stir about 3 minutes. Pour grapes and sauce over chops before serving.