Pork Cutlets with Figs and Balsamic Vinegar Recipe

Ingredients

• 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