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.