Recipes

Pan Seared Pork With Apples & Balsamic Reduction

Ingredients
2 lean, center-cut pork loin chops or pork tenderloin medallions (about 4 ounces each)
1 large Granny Smith apple, cored and sliced
2 tablespoons olive oil
Salt and freshly ground pepper to taste

Directions
Heat skillet on medium high heat, add olive oil, and pork chops. Sear pork chops about three minutes on each side to brown. Reduce heat and add apple slices, salt and pepper. Cook over medium heat to brown apples. Turn pork chops occasionally and continue cooking until meat reaches an internal temperature of 165° F for medium-well done or 170° F for well done. Pour two to three tablespoons Balsamic Reduction onto each plate. Top with pork chop and apples. Serve immediately. Serves two.

Each serving contains:

Balsamic Reduction

Ingredients
3/4 cup balsamic vinegar (use a good quality vinegar aged at least four years in oak barrels)
3/4 cup natural apple juice

Directions
Pour balsamic vinegar and apple juice into a medium sauce pan. Bring to a boil over medium-high heat and continue boiling gently until liquid is reduced to about 1/3 cup. If you aren’t experienced with reductions, don’t panic. Keep a Pyrex measuring cup handy and check your liquid level every few minutes. Don’t leave the reduction unattended because it doesn’t take long. As the reduction cools, it will begin to thicken. This reduction looks best on the plate after it has cooled several hours. It can be made ahead of time and refrigerated. Serve at room temperature. Makes about two servings.

Each serving contains: