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Home > Recipes > With Classic Reduced Veal and Beef 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 Viande Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate. Serve hot or at room temperature.
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Ingredients:
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- 4 boneless center cut pork chops, about ¾ inch thick
- 1 T. (15 mL) olive oil
- 1 sprig each rosemary and sage leaves, plus extras for garnish
- 1 T. (15 mL) unsalted butter
- 2 Granny Smith or other tart green apples, peeled, cored, and sliced (reserve peels)
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- 3 T. (45 mL) sugar
- 1 T. (15 mL) lemon juice
- ½ c. (125 mL) balsamic vinegar
- 1½ oz. (45 g) Glace de Viande 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.
(30 mL) sugar, stir apples, and when sugar has melted, add lemon juice. Raise, heat and cook until liquid evaporates. Set aside. Heat remaining 1 T.
(15 mL) of sugar in a small, heavy saucepan over medium-low heat. When lightly caramelized, stir in balsamic vinegar, bring to a boil, and reduce by one-third. Stir in
Glace de Viande Gold®, add apple peels, remaining rosemary and sage, and let stand while cooking pork. Heat a large 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 very pale pink, about 11 to 13 minutes. Serve cutlets whole or sliced across the grain with apples as garnish. Strain sauce and drizzle over meat and apples. Add tiny sprigs of rosemary and sage leaves to garnish.
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