Tastes fancy, but it's easy and fast enough for a weeknight dinner. I made it tonight an it was done in 20-30 minutes, and I already had most of the ingredients on hand. Super yummy!
I found this one at Noble Pig- and it's worth a visit just to see the pictures and step by step instructions. Also I am going to try the Chicken Nectarine Kabobs soon.
Boneless Pork Chops in a Shallot-Fig Reduction Sauce
1-1/2 to 2 lbs. Boneless Pork Loin Thin Sliced Chops
2 cups of beef broth or beef stock
1/4 cup balsamic vinegar
1 large shallot, chopped
9 dried figs, diced (couldn't find figs, so I used dates instead)
2 Tablespoons extra virgin olive oil
1 Tablespoon cornstarch
salt & pepper for seasoning
Preheat a nonstick skillet. Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. Add cornstarch, cook 1 minute.
Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.
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