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Pork Cutlets and Apples with Apple-Balsamic Sauce

This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.


  • 1 sprig rosemary, divided, plus extra for garnish
  • 1 sprig sage, divided, plus extra for garnish
  • 4 boneless center cut pork chops, about 3/4 inch thick
  • 1 tablespoon unsalted butter
  • 2 Granny Smith or other tart green apples, peeled, cored, and sliced (reserve peels)
  • 3 tablespoons sugar, divided
  • 1 tablespoon lemon juice
  • 1/2 cup balsamic vinegar
  • 1 1/2 ounces Glace de Veau Gold® (Glace de Viande Gold® can also be used.)
  • Salt and ground black pepper
  • 1 tablespoon vegetable oil


  1. Chop a few rosemary and sage leaves and sprinkle them over the pork. Set aside.
  2. Melt the butter in a heavy skillet over medium-high heat. Add the apples and sauté until they are lightly colored, turning often, about 2-3 minutes. Sprinkle on 2 tablespoons of the sugar, stir, and when the sugar has melted, add the lemon juice. Increase the heat and cook until the liquid evaporates. Set the apples aside.
  3. Heat the remaining 1 tablespoon of sugar in a small, heavy saucepan over medium-low heat. When the sugar is lightly caramelized, stir in the balsamic vinegar, bring the mixture to a boil, and cook until the liquid is reduced to about 5 tablespoons. Stir in the Glace de Viande Gold®, add the reserved apple peels, and the remaining rosemary and sage. Season the sauce to taste with salt and pepper, and let the sauce stand while you are cooking the pork.
  4. Heat the vegetable oil in a large skillet over high heat. Season the pork with salt and pepper, add it to the pan, and quickly brown it on both sides. Cover the pan tightly, reduce the heat to low, and cook until the chops are very pale pink inside, about 11 to 13 minutes.
  5. Serve the chops whole (or sliced across the grain) with the apples. Strain the sauce and drizzle it over the meat and apples. Add small sprigs of rosemary and sage leaves to garnish.

Additional Tips

Wine Pairing:Dry Riesling

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Classic French Stocks and Sauces