Winemaker-style chops with mashed potatoes

Ingredients for 2 servings:

• 2 chops with fat
• 500 g potatoes
• 2 onions, red
• 4 sprigs sage
• 4 sprigs of rosemary
• 100 g red, seedless grapes
• 4 tbsp butter
• 2 tbsp olive oil
• 100 ml red wine, dry
• some nutmeg
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chops, pat dry, season with salt and pepper, and score the fat several times. Peel the potatoes, cut into large pieces, and rinse again with water. Peel the onions, quarter them, and then cut them into coarse strips. Wash the sage, spin dry, and roughly chop the leaves. Wash the rosemary, spin dry, and finely chop the needles. Wash the grapes, pat dry, and halve them. Cook the potatoes in plenty of salted water for about 20 minutes. Heat 2 tablespoons of butter in a pan, add half of the sage and rosemary to the pan, and fry the chops for about 5 minutes on each side. Heat 2 tablespoons of olive oil in a second pan and sauté the onions. Add the rest of the sage and rosemary and sauté briefly. Deglaze with red wine, bring to a boil, and reduce slightly. Add the grapes to the onions and heat briefly. Drain the potatoes, let them steam off, mash them with a masher, and stir in the butter, salt, pepper, and nutmeg. Arrange the mashed potatoes and chops on plates, pour over the onion sauce, and serve immediately while hot.