Pork Cutlets With Figs And Balsamic Vinegar Recipes

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PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR



Pork Cutlets with Figs and Balsamic Vinegar image

Categories     Milk/Cream     Fruit     Sauté     Vinegar     Fig     Pork Tenderloin     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

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.

PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR RECIPE



Pork Cutlets with Figs and Balsamic Vinegar Recipe image

Provided by chrissy14

Number Of Ingredients 12

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

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE



Pork (or veal) Cutlets with Balsamic Sauce image

A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.

Provided by PanNan

Categories     Veal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or 4 (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
parmesan cheese, shavings

Steps:

  • Spread the breadcrumbs on a piece of wax paper.
  • Press both sides of the cutlets into the breadcrumbs, until coated.
  • Heat a large skillet over medium-high heat.
  • Add a little oil and cook the cutlets on each side until lightly browned and cooked.
  • You may need to add a little oil to brown the other side.
  • Stir the butter, garlic, and sage into the skillet.
  • Cook for a minute.
  • Add the chicken broth and sugar.
  • Let it simmer down to about 1/3 cup.
  • Add the vinegar and simmer a minute more.
  • Pour the sauce over the cutlets and serve.
  • If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5

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  • Brining directions: If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for at least 1 hour, up to 8 hours.
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