PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR RECIPE

Pork Cutlets with Figs and Balsamic Vinegar Recipe image

Provided by chrissy14

Number Of Ingredients 12

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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

Steps:

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. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. ADVERTISING Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Cutlets-with-Figs-and-Balsamic-Vinegar-15604#ixzz0ykfEsCVg