Pork cutlets with balsamic maple sauce




Prep Time


Cook Time

The sweet and sour maple and balsamic flavours of this sauce pair very well with pork.



For the pork cutlets

  • 4 pork cutlets or chops
  • Salt and ground black pepper, to taste
  • A sprinkle of ground coriander
  • Olive oil, for frying

For the balsamic maple sauce

  • ⅓ cup balsamic vinegar
  • ⅓ cup chicken stock
  • 1 clove garlic — sliced
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • ½ teaspoon garlic salt
  • Ground black pepper, to taste
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ½ teaspoon cornflour
  • 1 teaspoon water
  • 20g butter — diced


For the pork cutlets with balsamic maple sauce

  • Season the pork with salt, pepper and coriander and drizzle them with oil.
  • Heat a large pan over a medium heat. Add the pork and sear on both sides until the internal temperature reaches 62°C. Transfer to a warm plate, cover with foil and leave to rest while you make the sauce.
  • To make the Balsamic Maple Sauce, combine all the ingredients except the cornflour, water and butter in a small saucepan. Simmer for 5 minutes.
  • Strain the sauce, return it to the saucepan and bring it back to a simmer.
  • Mix the cornflour and water to make a slurry. Add to the sauce and simmer, stirring, until slightly thickened.
  • Stir in the diced butter one piece at a time until the sauce is glossy. Stir in any resting juices from the pork.
  • Serve the pork topped with the Balsamic Maple Sauce.