Grilled Pork Chops with Maple, Sherry, Prunes and Cream


A gastrique is equal parts sugar and vinegar. The sugar is caramelized and then deglazed with the vinegar. The whole lot is then boiled down until a thick syrup. Here the maple syrup already has the caramel notes desired, so just cook the whole lot down together. I often make this as a double batch and then use only a portion to make various sauces. Gastrique can be served cold or room temp. I don’t like it super hot because the warmer the sauce the more potent the vinegar flavor will be.

  • 4 pork chops or cutlets
  • ½ C maple syrup
  • ½ C sherry vinegar
  • pinch of salt
  • 5 prunes, cut in half
  • ½ C heavy cream
  1. In a medium saucepan, combine the syrup, vinegar and salt and boil until reduced by two-thirds whisking occasionally.
  2. Add the prunes and allowing them to plump for a while.
  3. Add the cream.
  4. Grill or pan fry the pork chops and then allow to rest for 10 minutes.
  5. Lay the pork chops onto a platter and add any meat juices to the sauce and gently heat until warm.
  6. Pour the sauce over the pork chops and serve.