Lorenza Ávila

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Recipe of Cutlets with Figs and Balsamic Sauce

Cutlets with Figs and Balsamic Sauce

30 mins
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This recipe for pork chops is spectacular. The sauce of reduction of balsamic vinegar with figs and honey is perfect!
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4 portions
  • 4 boneless pork chops, without bone, thick as 2 cm
  • pepper
  • 2 tablespoons oil
  • 1 cup chicken broth
  • 3 tablespoons balsamic vinegar
  • 1/4 cups fig, finely cut
  • 1 1/2 tablespoons honey
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons unsalted butter, cut into 4 pieces


20 minutes before, preheat the oven to 220 degrees.
With a kitchen towel, dry the pork chops. Season with 1 teaspoon of salt and 1 teaspoon of pepper all chops.
Heat a large skillet (which can be placed in the oven) over medium-high heat until it is very hot (Tip: it is hot enough if you make a drop of water and it evaporates in 1-2 seconds).
Add the oil, covering the whole pan and put the chops in the pan.
Cook without moving for 2 minutes, then, using a pair of tongs, turn them over (checking that they have browned well). If it is not brown, leave for another 1-2 minutes before turning it over.
Cook the other side for only 1 minute and put the pan in the oven (Ojo! The pan must be able to get into the oven, if not, put in a pyrex).
Cook the chops until they are firm by touching them, about 5-8 minutes.
Remove from the oven and cover with aluminum foil.
In the same pan in which the chops were cooked, remove the grease that has accumulated and return the pan to high heat.
Add the chicken broth and the balsamic vinegar.
Cook, scraping pieces of meat that have been stuck together with a wooden spoon.
Reduce the sauce in half, cooking it for about 5 minutes.
Add the figs, honey and thyme and cook until reduced again, one minute.
Add butter and stir until melted in sauce.
Season with salt and pepper and serve the chops dipped in the sauce.

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