Pork Cutlets With Figs And Balsamic Vinegar

Pork Cutlets With Figs And Balsamic Vinegar
Pork Cutlets With Figs And Balsamic Vinegar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    slices center-cut pork loin, 1/3"-thick

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 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

Directions

Preheat oven to 200 degrees. 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. This recipe yields 4 servings.

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