Pork Chops with Balsamic Fig Sauce

Boneless pork chops with a balsamic fig sauce, highlighting savory shallots and dried figs in the most elegant way.

Course Main Course

Cuisine American

Keyword Pork Chops with Balsamic Fig Sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 291kcal

Author Cathy Pollak

Equipment

Ingredients

1.5-2 lbs. boneless pork loin, thin sliced chops
salt and pepper
2 tbsps olive oil
1 large shallot, finely chopped
2 cups beef broth or stock
1/4 cup balsamic vinegar
9 dried figs diced
1 tbsp cornstarch

Instructions

Preheat a skillet over medium-high heat. Season both sides of your pork chops with salt and pepper.
1.5-2 lbs. boneless pork loin, thin sliced chops, salt and pepper
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. In a separate small bowl, make a slurry with cornstarch and 1 tablespoon of water, until cornstarch is completely dissolved. Slowly add the cornstarch slurry to the broth mixture and whisk for 1 minute.
2 tbsps olive oil, 1 large shallot, finely chopped, 2 cups beef broth , 1/4 cup balsamic vinegar, 9 dried figs, 1 tbsp cornstarch
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.

Video

Notes

For optimal outcomes when preparing these pork chops, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition