Ristorante La Chiesaccia
Ingredients and quantities

Quantities for  people:

  • slices of pork
  • flour
  • 1 teaspoon butter
  • ½ glass balsamic vinegar
  • ½ glass meat stock
  • salt
  • pinch of sugar (if necessary)
Accompanying wines:
Cabernet Sauvignon DOC

Pork escalopes in balsamic vinegar

Type of recipe: Main courses

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Preparation method:

Flour the slices of pork on both sides. In a pan mix together the vinegar, butter, a pinch of salt and the meat stock. Heat through until it begins to thicken. If it tastes too acidic or bitter, add a pinch of sugar. Place the mixture in a saucepan and slowly add the sieved flour to thicken. At this point, place the slices of pork into it and cook them until ready and the sauce is thick and creamy.

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