Raspberry Balsamic Pork Cutlets with Fresh Herbs
Raspberry Balsamic Pork Cutlets with Fresh Herbs
Description
Thin pork cutlets are seared until golden, then finished in a Dark Raspberry Balsamic pan sauce that reduces into a glossy berry glaze. Light, bright, and layered with fruit-forward depth, this dish delivers big flavor without the heaviness of a roast or braise.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
1½ lb pork cutlets (thin-sliced loin or sirloin)
⅓ cup Raspberry Dark Balsamic (plus extra for finishing)
1 tbsp Garlic Olive Oil
1 tsp Dijon mustard
1 tsp chopped fresh parsley
Salt and black pepper
Instructions
• Season pork cutlets generously with salt and black pepper.
• Heat Garlic Olive Oil in a skillet over medium-high heat.
• Sear the cutlets 2–3 minutes per side until golden brown.
• Whisk Raspberry Dark Balsamic with Dijon mustard until smooth.
• Pour the balsamic mixture into the skillet and simmer briefly until it thickens into a glossy berry glaze.
• Return the cutlets to the pan and coat thoroughly in the sauce.
• Finish with a drizzle of Raspberry Dark Balsamic and chopped fresh parsley before serving.
Chef’s Tip
Don’t overcook the cutlets — their thin size means they stay tender if you sear them fast and finish them right in the glaze.
Flavor Variations
• Use Blueberry Dark Balsamic for deeper berry sweetness
• Swap in Pomegranate Dark Balsamic for tangy lift
• Use Cranberry Orange White Balsamic for citrus brightness
• Use 25 Star Dark Balsamic for smooth warmth
• Use Persian Lime Olive Oil instead of Garlic Olive Oil for subtle citrus lift
Pairings
Pairs beautifully with rice pilaf, roasted asparagus, sautéed green beans, creamy mashed potatoes, or a crisp green salad. Excellent alongside Pinot Noir or Merlot.
Recipe Notes
Because pork cutlets cook quickly, prep the glaze before searing. The balsamic reduction should remain silky and glossy rather than overly thick.
