Ingredients 2 tsp. minced shallots 2 Tbsp Milanese Gremolata Olive Oil ¾ cup low-salt chicken broth 3 Tbsp Red Apple Balsamic Vinegar 1 Tbsp honey 3 Tbsp. coarsely chopped dried cranberries ¼ cup coarsely chopped pear 1 tsp chopped fresh thyme 1 Tbsp unsalted butter 1 Tbsp Milanese Gremolata Olive Oil Salt and pepper to taste Directions Using the pan previously used to cook the meat, pour off any excess fat. Put the pan on Medium-high heat and add 2 Tbsp. Milanese Gremolata Olive Oil. Sauté the shallots until golden. Add the chicken broth, Red Apple Balsamic Vinegar, and dried cranberries, cooking and stirring until the liquid is reduced by about half. Approximately 10 minutes. Stir in the pear, honey, thyme and cook until the sauce is reduced slightly, about 1 min. Add the butter and last tablespoon of olive oil. Stir in until completely melted. Add salt and pepper to taste. Drizzle sauce over cooked pork chops or chicken and serve immediately. Enjoy!
Published in Dressings, Sauces, Marinades, Mustards
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