Sautéed Pork Cutlets & Apples with Apple-Balsamic Vinegar Sauce
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.
- 4 boneless center cut pork chops, about ¾-inch thick
- 1 tbs extra virgin olive oil ***
- 1 sprig each rosemary and sage leaves, plus extras for garnish
- 1 tbs unsalted butter
- 2 Granny Smith or other tart green apples, peeled, cored, and sliced (reserve peels)
- 3 tbs sugar
- 1 tbs lemon Juice
- ½ cup balsamic vinegar ***
- 1½ oz Glace de Viande Gold® (Brown Stock) ***
- salt and freshly ground black pepper
- 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 tbs sugar, stir apples, and when sugar has melted, add lemon juice. Raise, heat and cook until liquid evaporates. Set aside.
- Heat remaining 1 tbs 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.
***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.