Dredge the pork in flour with some salt and pepper. In a sauté pan with olive oil cook the meat over medium - high heat for a few minutes. When the meat starts to release its juices flip the meat and let it cook for another minute or two. Add the wine and when the alcohol has boiled off add the sliced grapes. Cover and let cook for 5-10 minutes. Serve the meat with the grapes and pan drippings. 

This is a quick lunch recipe made by Tuscan farmer families during the grape harvest when they don't have much time but they do have grapes.

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