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  Sautéed Pork Cutlets & Apples with Apple with Apple-Balsamic Vinegar Sauce
 
  Adapted from More Than Gourmet
 
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.
Servings: 4
Ingredients:
4 boneless center cut pork chops, about 3/4-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
1/2 cup balsamic vinegar ***
1 1/2 oz Glace de Viande Gold® (Brown Stock) ***
salt and freshly ground black pepper
    1. Brush pork with oil. Chop a few rosemary and sage leaves and sprinkle over pork. Set aside.
    2. Melt butter in a heavy skillet over medium-high heat. Add apples and sauté until lightly colored, turning often.
    3. Sprinkle on 2 tbs sugar, stir apples, and when sugar has melted, add lemon juice. Raise, heat and cook until liquid evaporates. Set aside.
    4.  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.
    5. Stir in Glace de Viande Gold®, add apple peels, remaining rosemary and sage, and let stand while cooking pork.
    6. Heat a large skillet over high heat. Season pork with salt and pepper and quickly brown on both sides.
    7. Cover pan tightly, reduce heat to low, and cook until very pale pink, about 11 to 13 minutes.
    8. Serve cutlets whole or sliced across the grain with apples as garnish.
    9. Strain sauce and drizzle over meat and apples. Add tiny sprigs of rosemary and sage leaves to garnish.

Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.

 

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