In a saucepan, saute the garlic and shallots in the EVOO until softened.
Add the red wine and the balsamic and boil until reduced, about 8-10 minutes.
Add the stocks and simmer to reduce to about 1 1/2 cups, about 15-20 minutes.
Saute the apple and raisins in the butter EVOO until the apple is golden brown but not falling apart, about 2-3 minutes. Add the reduced stock and simmer for a minute or two to combine. Season with salt and pepper, if necessary. Spoon sauce over pork chops, pork tenderloin, chicken, or duck. Enjoy!
Ingredients
Directions
In a saucepan, saute the garlic and shallots in the EVOO until softened.
Add the red wine and the balsamic and boil until reduced, about 8-10 minutes.
Add the stocks and simmer to reduce to about 1 1/2 cups, about 15-20 minutes.
Saute the apple and raisins in the butter EVOO until the apple is golden brown but not falling apart, about 2-3 minutes. Add the reduced stock and simmer for a minute or two to combine. Season with salt and pepper, if necessary. Spoon sauce over pork chops, pork tenderloin, chicken, or duck. Enjoy!