I browned some pork cutlets yesterday, but His Majesty requested “more sauce” this time. It’s a sauce that is cooked down, and meant to coat the chicken or veal or pork cutlets you are cooking. H.M. wants enough to put on his garlic mashed potatoes, too. Here’s a picture of a pile of chopped onions, garlic and a scribbled on recipe, doubling the sauce ingredients:
I think that’s the Balsamic Vinegar and Honey in the background. It’s pretty much cut and dried, that is to say, cut and sauteed as usual. There were supposed to be sliced mushrooms in the mix, but I forgot and used them in something else yesterday. Live with it.
Remember, your pieces of meat, whether chunks of beef browning before being stewed, or cutlets like these, or bone-in pork chops or chicken, Should Not Touch in the frying pan. That is, my dears, the secret of browning. I thought, looking at this picture, and at the time, too, that I had used too much olive oil. But then I remembered there is no such thing as too much olive oil!
Take the cutlets out and place them on a dish to contain their juices. No Paper Towels Allowed!
Stir a can (this is the doubled sauce) of chicken broth in the frying pan, deglaze, add 1/2 cup Balsamic Vinegar and 1/4 cup of honey. Leave heat on medium and let cook down by a half.
When it is sufficient reduced, but perhaps not sufficiently thickened, you can mix a little cornstarch and cold water. Pour a teaspoon or two of the slurry in and stir. It will thicken nicely as it bubbles. Turn heat down, slide pats of butter in… see them pictured here, melting their sweet little hearts out.
Now something happened here, and I don’t have a picture of the pork cutlets swimming in the buttery, balsamic, honeyed sauce. But they did. His Majesty and I are finishing them off today with mashed potatoes to put the sauce on!