Tuesday, August 23, 2011

Pork Chutney (Peach Balsamic/Lambrusco) Sauce

                                                Pictured with a Cauliflower/Parsnip Puree.

2 large boneless Pork Chops
1 peach, peeled and cubed
1/2 onion
1/3 cup balsamic vinegar
1/3 cup Lambrusco Red Wine
1 garlic clove
3 Tbs brown sugar
salt, to taste

Puree all ingredients (peaches may be left out and used as chunks).  Saute meat until almost done, remove.  Pour puree in pan, with juices from meat.  Simmer until liquid reduces.  Add meat back to pan and simmer until liquid reduces more, stirring.  Serve with rice or potatoes.

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