Ingredients
Shallot
Chicken stock concentrate
4 thin pork cutlets
Balsamic vinegar
Cherry jam
Directions
Pat pork dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat.
Add pork and cook until browned, 2-3 minutes per side.
Turn off heat; remove pork from pan, and set aside covered.
Heat another drizzle of oil in same pan over medium heat.
Add thinly sliced shallot and cook, stirring, until lightly browned, 4-5 minutes.
Pour in 5 tsp. of vinegar and simmer until slightly reduced about 1 minute.
Stir in 2 Tbsp of cherry jam, 1/2 c water and 1 chicken stock concentrate.
Simmer until thickened 3-5 minutes.
Season with salt and pepper and 1/4 tsp sugar.
Turn off heat.
Add 2 Tbsp. butter and stir until melted.
Return pork to pan; flip to coat in sauce.