Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Vinegar Reduction Sauce
- Ready in: 10 minutes prep; bake 30 minutes
- Serves: 4
- Complexity: easy
Nick Cowles of Shelburne Orchards says, “This is best with pork tenderloin or boneless pork chops. Yay, meat!”
- boneless pork chops
- 1 clove garlic
- 2 cloves chopped garlic
- 1/4 cup cider vinegar
- 1 and ½ cup apple cider
- ½ teaspoon good mustard
- 1/4 cup maple syrup
- salt and pepper to taste
Cut the meat into 1-inch slices. In a heavy skillet or Dutch oven, cook the meat in a mixture of butter and olive oil until you deem that it’s done.
Remove the meat from the juices left in the pan.
Add 2 cloves chopped garlic; stir it into the drippings on low heat.
Add 1/4 cup cider vinegar, 1 & 1/2 cups apple cider, and 1/2 teaspoon good mustard.
Reduce this down to 1/3 of original volume, which takes 15 to 20 minutes. Let cool.
Add 1/4 cup maple syrup and then let it all simmer until the consistency is that of a glaze. Add salt and pepper to taste.
Pour the glaze over the meat and have at it!