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.
It's Time
11 months ago
4 comments:
I just made this and it is delicious and easy. Probably took me a little longer, but I was distracted a bit. Yummy! Definitely going on my make-again list!
I made this for weekly dinner, and everybody liked it quite a bit (including me)! And you're right, it tastes like it's much more difficult than it is.
FYI, I often make this with pork tenderloin - just cut it into 1"-1 1/2" rounds and pound it a bit thinnish.
Hey it's even possible to sub in raisins for your dried fruit!
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