Vinegar Reduction Sauce

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Vinegar Reduction Sauce

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!

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