How to make the best Balsamic Cherry Reduction for your. summer dishes #sauce #summer #recipe

Balsamic cherry sauce reduction is the best sauce of the summer for pork and chicken. And I’m going to show you how to make it. And you got to go get the cherries now cuz there’s only one month left in peak cherry season and you don’t want to miss out. First tip, pit the cherries using a straw to pierce through the center of the cherry and it pops the cherry pit right out. Now let’s get to cooking. Cook your protein first. Here I’m cooking the pork chop in the same pan I’m going to use for the sauce to pick up on those meat flavors. Then for the sauce, in the same pan over medium heat, I melt butter and then saute garlic and cherries for about 2 minutes just to cook out the garlic. And then delaze with 1/2 cup of balsamic vinegar. Simmer that until it is reduced and thickened like so. And if you don’t reduce it enough, it will be too acidic, so beware. And then we’re going to stir in chicken stock, rosemary, season with some salt, and again, simmer and reduce until it is very thickened like so. Turn off the heat. Stir in a few tablespoons of butter to make it creamy and emulsified and thickened. And you have the perfect balsamic reduction cherry sauce.