On your work surface, finely chop the sage, rosemary and thyme with the chilli pepper and the peeled clove of garlic. Drizzle a spoonful of olive oil over each chop and sprinkle with the mixture of chopped herbs. Heat 5-6 spoonfuls of olive oil in a heavy-bottomed frying pan large enough to contain the meat. Put the chops in, cook them over a medium heat for 4-5 minutes on each side and season with salt and pepper. Pour in 100 ml of white wine, turn up the heat to let it evaporate. Then turn off the heat, transfer the chops onto a plate and cover them with kitchen foil. Put the grapes (previously washed, patted dry and, if they’re big, cut in half) into the pan used for the meat; toss them in its cooking juices, pour in the remaining wine, put the lid on and cook for about 15 minutes so they “soften”, stirring from time to time. Then put the chops back into the hot pan for a couple of minutes, just long enough to heat them up again. Serve them with the grapes and cooking juices and, if you like, with a nice big spoonful of mashed potatoes (1) which goes perfectly with them.
(1) For the mashed potatoes – Ingredients for 4 people: 1 kg yellow fleshed potatoes; 250 ml full fat milk; 50 g butter; salt.
Boil the potatoes with their skins on in plenty of boiling, salted water; to see if they’re cooked, prick them with a fork, if it goes in easily they’re cooked. Strain and leave them to cool for a few minutes, then peel them while still hot... it’ll be easier that way. Squash them with a potato masher (or a food mill) in a deep, heavy-bottomed saucepan. Put it over a low heat and pour in the milk, which you have already warmed, mix well with a whisk so that it is absorbed, season with salt and turn off the heat. Add the butter cut into pieces and stir until it melts. Your mashed potato is ready!