These pork chops with a shallot-fig reduction is a quick recipe that can be thrown together on a weeknight but is decadent and delicious!
-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
2 Tablespoons extra virgin olive oil
1 Tablespoon cornstarch
salt & pepper for seasoning
1. Preheat a nonstick skillet. Add olive oil and brown 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.
2. Add chops back to the pan and cover. Simmer 3-7 minutes depending on how thick the pork chops are, until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.
This is delicious with some roasted brussel sprouts or asparagus!