A gastrique is a mixture of caramelized sugar (or, in this case, sweet preserves) and vinegar often used in savory dishes made with fruit.
Recipe information
Yield
Serves 6
Ingredients
3/4 cup red-wine vinegar
3 tablespoons seedless blackberry preserves
1/4 teaspoon salt
six 1 1/2-inch-thick center-cut boneless pork loin chops (also called tournedos, about 6 ounces each)
freshly ground black pepper
2 tablespoons unsalted butter
Preparation
Make gastrique:
Step 1
In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.
Step 2
Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Step 3
Divide gastrique among 6 plates and top with pork and salsa.
