DIRECTIONS

In a small bowl, combine the paprika, salt and pepper. Rub the chops with the paprika mixture and set aside. Heat the olive oil in a large cast-iron or other heavy skillet over medium-high heat. Add the chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to a platter and keep warm. Add the Reisling, bring to a boil and scrape up any browned bits in the bottom of the pan. Cook until wine is reduced to a glaze, about 5 minutes. Add the shallots, broth and thyme, and cook until reduced by half (about 4 minutes). Stir in the grapes and butter and swirl to melt the butter. Season with additional salt and pepper, then pour over chops and serve.