Balsamic Pork Chop Sauce?

highpress

I want to try the balsamic grilled pork chops in the recipe section. Question is, can i reserve some of the balsamic vinegar marinade and heat it up and make a some kind of sauce out of it? Maybe adding some honey or brown sugar then simmering in a pan on low for 20 mins or something? Thoughts? BTW, never used balsamic vinegar before. Picked up like a $15 bottle at grocer. From reading some threads looks like it's probably pretty cheap stuff? Not sure if it's any good...

Richard Fl

many times I uses my marinade as a deglazing liquid if using a pan for cooking. Heating it up, bring to a boil and reduce about 1/3 to 1/2 volume. Stir as it may stick.

highpress

So you can use a marinade as a finishing sauce as long as you bring to a boil?

Richard Fl

Have for many years as long as it is a flavor that will make a great sauce. Just like to reduce. A few marinades have too much vinegar and do not make a good flavor. My theory is if it is good enough as a marinade it has to be good as a sauce, just a thicker version.

Misippi Egger

Just remember, unless you add some other liquid to it, like a stock, when it reduces it will concentrate the flavors dramatically - thus Richard's comment about being too vinegary.

Little Chef

Highpress....Taking a used marinade then turning into a sauce is really NOT a safe practice to get into. Better to set some marinade aside before marinating, and use that for your sauce. Way too much potential for contamination the other way. Just my (feeling very strongly about this) two cents.

Little Steven

Jimmy,

I don't know the recipe but balsamic quality varies greatly with original quality and aging. I would not use a 75 dollar balsamic in a marinade but I might in a finishing sauce. I would use the cheaper for the marinade and a better quality for the finishing sauce. Balsamico di Modena is the best choice.

Steve

highpress

Ahhh.. didn't think of that. :blink: To be honest now i'm concerned it will be too much vinegar. You think i should dilute with some water or stock or something?

highpress

Yeah, that was the original idea. That's why i said "reserve" in the original post. I meant part of the marinade that I would not use on the chops... Not trying to be a smart ass. Do you think the balsamic/evoo marinade would taste good as a sauce?

Little Chef

My mistake....I missed the word "reserve". This question has come up before withOUT the word "reserve"....and it gives me a stroke!! :laugh: My error here...
As far as it tasting good, why not? Kind of like putting meat on top of a salad.....no harm, no foul...try it!!
You may want to look at your grocer next time and see if you can find a product called "balsamic glaze"....Gia Russa makes a very nice one, and it's only about $7 a bottle. All the reduction work, etc has been done for you, and it makes a fine drizzle for meats, veggies, salads, fruits, etc....
I am sure your plan will be a success...

highpress

Yeah, i didn't even realize the vast difference in balsamic vinegar till i was searching some threads today. I basically bought the bottle because I saw a recent thread for a balsamic vinegar london broil. Forgot who posted it, but it looked good. Anyways, know what you mean. I might try it just to see how it goes.

highpress

LC,
Is there a certain way or correct way to "reduce" the marinade into a sauce? I was just thinking taking the marinade and simmering for 20 mins. Is this not the correct method? Thanks.

Little Steven

highpress,

Fifteen bucks might not be too bad. Realy depends where you get it and how many times it's been "stepped on". A reduction concentrates the flavour anyway. I keep the good stuff for drizzling in good olive oil with a few herbs for dipping bread. I think I pay 15 bucks for my go to cooking one but that is right from an importer and it's a 15 year old from Modena.

Steve

Little Chef

Sure....Just remember balsamic has a tendency to burn pretty quickly...stay close, and don't get impatient. Once it begins to reduce, use a low heat, and stir frequently.
I often add something to add to the punch too...like a bit of pomegranate juice, or a sprig of thyme, etc.....
Just stay close, and you'll be all set.... If you haven't already mixed the balsamic with the oil, don't do so....they will not incorporate in the reduction. But you can drain off the excess oil if you have. (that will make sense when you see it....)

Richard Fl

Michelle, not to agree or disagree with you but if the marinade is in contact with the main course for a 3-4 hour period is the risk of contamination any greated than the meat, which is being cooked? The marinade is also being cooked. LOL

Little Chef

Richard....With all respect intended my friend, have you ever brined a bird or pork chops for instance?? Just in water with salt? Once any person sees what leaches out of the meat into the salted water, I don't believe this question would ever be asked again. NOT something I would want to eat... But to each their own!! I just know how I would proceed when feeding others that trust me to provide them with safe food. We can agree to disagree here....no harm, no foul...

Richard Fl

OK I agree ,but who likes a sauce with water and salt?

LOL