About
Less than half an hour separates you from Balsamic Smothered Pork. Only 20 minutes from now, you could be dining on juicy, succulent pork in a rich and hearty sauce, with a deeply savory flavor and an electric tanginess from the balsamic vinegar mixed right in. Figs bring notes of natural sweetness which accent the natural sweet flavors of the pork. Balsamic Smothered Pork will smother your taste buds with love... and fast!
Ingredients
- 1 1/2-2 pounds thin pork loin chops, boneless
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 cups beef broth or stock
- 1/4 cup balsamic vinegar
- 9 dried figs, diced
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
Step 1 -Preheat a nonstick skillet over medium-high heat.
Step 2 -Season both sides of each of the pork chops with the salt and the pepper.
Step 3 -Add the olive oil to the hot pan.
Step 4 -In batches, add the pork chops to the hot oil and fry until browned on both sides, about 2 minutes per side.
Step 5 -Transfer the browned pork chops to a plate and tent them with foil to keep them warm.
Step 6 -Repeat the cooking process until all of the pork chops are browned.
Step 7 -Add the shallots to the pan and cook until softened, about 3 minutes.
Step 8 -Add the beef broth, the balsamic vinegar, and the figs and bring the mixture to a boil.
Step 9 -Reduce the heat and let it simmer until the mixture is reduced by half, about 7 minutes.
Step 10 -In a small bowl, add the cornstarch and the water and stir until the cornstarch is completely dissolved.
Step 11 -Slowly add the slurry mixture to the broth mixture and whisk until completely combined and the sauce has thickened.
Step 12 -Add the chops back to the pan.
Step 13 -Cover the pan and simmer until the pork chops reach an internal temperature of 145 degrees F, about 2-3 minutes.
Step 14 -Transfer the chops to a plate and pour the sauce over them.
Step 15 -Serve immediately.
