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Pork Cutlets with Figs and Balsamic Vinegar


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  • Pork Cutlets with Figs and Balsamic Vinegar Bon Appétit | October 1998
  • In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.
  • Yield: Serves 4
  • 8 1/3 -inch-thick slices center-cut pork loin
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup minced shallots
  • 3 tablespoons balsamic vinegar
  • 1 cup canned low-salt chicken broth
  • 6 fresh ripe figs, quartered
  • 1/2 cup whipping cream
  • 1 tablespoon minced parsley



Step 1

Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.

Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.

Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. © Condé Nast Digital, Inc. All rights reserved.

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