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Home > Recipes >
With Classic Reduced Veal Stock
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Sautéed Pork Cutlets & Apples with Apple-Balsamic Vinegar Sauce
Serves 4
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This magical blend of
caramelized balsamic vinegar and glace de veau makes a contemporary
drizzle of sauce that is clean and enticing on the palate. Serve hot or
at room temperature. A similar sauce drizzled over grilled sausages, and
served with a dollop of polenta as a first course, would be simply
sensational.
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Ingredients:
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- 4 boneless centercut pork chops, about ¾-inch (2 cm) thick
- 1 T. (15 ml) olive oil
- 1 each sprig rosemary and sage leaves
- 1 T. (20 g) unsalted butter
- 2 Granny Smith or other tart green apples, peeled, cored, and
sliced (reserve peels)
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- 3 T. (60 g) sugar
- 1 T. (15 ml) lemon juice
- ½ c. (125 ml) balsamic vinegar
- 1½ oz. (45 g) Glace de Veau Gold®
- Salt and freshly ground black pepper
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Brush pork with oil. Chop a few rosemary and sage leaves and sprinkle over
pork. Set aside. Melt butter in a heavy skillet over medium-high heat. Add
apples and sauté until lightly colored, turning often. Sprinkle on 2 T. (40
g) sugar, stir apples, and when sugar melts, add lemon juice. Raise heat and
cook until liquid evaporates. Set aside in a bowl and wipe out pan. Heat
remaining 1 T. (20 g) of sugar in a small, heavy saucepan over medium heat.
When lightly caramelized, stir in balsamic vinegar, bring to a boil, and
reduce by one-third. Stir in Glace de Veau Gold,
add apple peels, remaining rosemary and sage, and let stand while cooking
pork. Heat skillet over high heat. Season pork with salt and pepper and
quickly brown on both sides. Cover pan tightly, reduce heat to low, and cook
until done, about 11 to 14 minutes. Serve cutlets whole or sliced across the
grain with apples as garnish. Strain sauce and drizzle over meat and apples.
Garnish with tiny rosemary sprigs and sage leaves.
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