Pork Cutlets With Figs And Balsamic Vinegar Recipes

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PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR



Pork Cutlets with Figs and Balsamic Vinegar image

Categories     Milk/Cream     Fruit     Sauté     Vinegar     Fig     Pork Tenderloin     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

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

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.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE



Pork (or veal) Cutlets with Balsamic Sauce image

A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.

Provided by PanNan

Categories     Veal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or 4 (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
parmesan cheese, shavings

Steps:

  • Spread the breadcrumbs on a piece of wax paper.
  • Press both sides of the cutlets into the breadcrumbs, until coated.
  • Heat a large skillet over medium-high heat.
  • Add a little oil and cook the cutlets on each side until lightly browned and cooked.
  • You may need to add a little oil to brown the other side.
  • Stir the butter, garlic, and sage into the skillet.
  • Cook for a minute.
  • Add the chicken broth and sugar.
  • Let it simmer down to about 1/3 cup.
  • Add the vinegar and simmer a minute more.
  • Pour the sauce over the cutlets and serve.
  • If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5

PORK CHOPS WITH FIG AND GRAPE AGRODOLCE



Pork Chops with Fig and Grape Agrodolce image

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Dinner     Pork     Pork Chop     Radicchio     Grape     Fig     Rosemary     Fall

Yield 4 servings

Number Of Ingredients 15

4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoon freshly ground black pepper, divided
4 tablespoons extra-virgin olive oil, divided
3/4 cup balsamic vinegar
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons plus 1 teaspoon honey, divided
2 cups seedless red grapes, halved (about 10 ounces)
8 ounces fresh black Mission figs, halved
3 sprigs rosemary
1/4 cup (1/2 stick) cold unsalted butter, cubed
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces
1 cup (loosely packed) parsley leaves

Steps:

  • Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
  • Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
  • Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
  • Divide radicchio salad and pork chops among plates. Top with agrodolce.

PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR RECIPE



Pork Cutlets with Figs and Balsamic Vinegar Recipe image

Provided by chrissy14

Number Of Ingredients 12

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

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. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. ADVERTISING Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Cutlets-with-Figs-and-Balsamic-Vinegar-15604#ixzz0ykfEsCVg

PORK CUTLETS WITH SHERRY VINEGAR



Pork Cutlets with Sherry Vinegar image

Make and share this Pork Cutlets with Sherry Vinegar recipe from Food.com.

Provided by Latchy

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

60 ml olive oil
2 onions, thinly sliced
1 tablespoon caster sugar
1 1/2 tablespoons flour
4 (200 g) pork cutlets
150 ml sherry wine vinegar
200 ml dry sherry
2 cloves garlic, crushed
2 tablespoons fresh tarragon, chopped
150 ml creme fraiche

Steps:

  • Heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.
  • Add sugar, stir to dissolve, then remove from the pan and set aside.
  • Season flour with salt and pepper.
  • Coat the pork in the seasoned flour.
  • Add the remain oil to the pan and fry the pork over medium heat for 1-2 minutes or until golden on both sides.
  • Return onions to fry pan with vinegar, sherry, garlic and tarragon.
  • Bring to boil then reduce the heat to low and simmer for 20 mins until the pork is just cooked through.
  • Remove the pork and keep warm.
  • Cook the sauce over high heat for 3-4 minutes or until reduced by half.
  • Stir in creme fraiche and cook for 2-3 minutes.
  • These cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.

Nutrition Facts : Calories 596.1, Fat 34.2, SaturatedFat 13.1, Cholesterol 184.4, Sodium 119.3, Carbohydrate 14.7, Fiber 1.2, Sugar 5.9, Protein 47.2

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