Tasty Tuesdays: Pork Cutlets with Fig and Balsamic Vinegar

  I had actually prepared a different recipe for today's post, but I just finished this for dinner and I just had to write about it.  I've actually been making this recipe for years.  My mother in law had given me some fruit from her fig tree and I was on a mission to find a recipe to use them in.  I came across this on Epicurious and even though I would have never made it if I didn't already have the figs it is definitely one of my favorites!  For a relatively easy recipe, you get amazing results.  Try it out...I'm sure you'll become addicted, as well.

Pork Cutlets With Figs And Balsamic VinegarBon 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 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.

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Pork-Cutlets-with-Figs-and-Balsamic-Vinegar-15604#ixzz1tfSle7Iy