Figgy Balsamic Pork Cutlets With Roasted Green Beans Rosemary Potatoes Recipes

FIGGY BALSAMIC PORK CUTLETS WITH ROASTED GREEN BEANS & ROSEMARY POTATOES

Steps:

• • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
• • Toss potatoes on a baking sheet with a drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
• • While potatoes roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches.) Remove from pan and set aside.
• • Toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.
• • While green beans roast, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thickened and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• • Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.

PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR

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.