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Add the warm taste of fall and freshly picked apples to pork or poultry dishes with this rich sauce, made with our popular Red Apple Balsamic Vinegar.
Cook garlic and shallots in EVOO in a saucepan until softened. Add red wine and Red Apple Vinegar and boil until reduced, about 8-10 minutes. Add chicken and beef/veal stock and reduce to about 1¼ cups, about 15-20 minutes.
Peel apple and cut into small dice. In a medium sauté pan, sauté apple and raisins in butter until apple is golden brown, but not falling apart, about 2-3 minutes. Add vinegar/stock sauce and simmer for 1 minute. Salt and pepper if necessary. Spoon over pork chops, pork tenderloin, chicken, or duck.