Pork Cutlets with Figs and Balsamic Vinegar

1. 1

   Preheat oven to 200F.

2. 2

   Sprinkle pork with salt and pepper.

3. 3

   Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

4. 4

   Add 4 pork slices and saute until brown, about 2 minutes per side.

5. 5

   Transfer pork to baking sheet.

6. 6

   Add remaining 1/2 tablespoon oil to skillet.

7. 7

   Repeat with remaining 4 pork slices.

8. 8

   Transfer pork to oven to keep warm.

9. 9

   Melt 1 tablespoon butter in same skillet over medium-high heat.

10. 10

    Add shallots and saute until tender, about 2 minutes.

11. 11

    Add 2 tablespoons vinegar.

12. 12

    Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute.

13. 13

    Add chicken broth.

14. 14

    Simmer until mixture is reduced by half, about 4 minutes.

15. 15

    Add figs and whipping cream.

16. 16

    Simmer until sauce thickens slightly, about 4 minutes.

17. 17

    Add remaining 1 tablespoon vinegar and any accumulated juices from pork.

18. 18

    Simmer until sauce thickens enough to coat spoon, about 2 minutes longer.

19. 19

    Season sauce to taste with salt and pepper.

20. 20

    Arrange pork on plates.

21. 21

    Spoon sauce over.

22. 22

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.