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