Pork Cutlets with Figs and Balsamic Vinegar

• 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

1. Preheat oven to 200F.
2. Sprinkle pork with salt and pepper.
3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
4. Add 4 pork slices and saute until brown, about 2 minutes per side.
5. Transfer pork to baking sheet.
6. Add remaining 1/2 tablespoon oil to skillet.
7. Repeat with remaining 4 pork slices.
8. Transfer pork to oven to keep warm.
9. Melt 1 tablespoon butter in same skillet over medium-high heat.
10. Add shallots and saute until tender, about 2 minutes.
11. Add 2 tablespoons vinegar.
12. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute.
13. Add chicken broth.
14. Simmer until mixture is reduced by half, about 4 minutes.
15. Add figs and whipping cream.
16. Simmer until sauce thickens slightly, about 4 minutes.
17. Add remaining 1 tablespoon vinegar and any accumulated juices from pork.
18. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer.
19. Season sauce to taste with salt and pepper.
20. Arrange pork on plates.
21. Spoon sauce over.
22. Sprinkle with parsley and serve.

center, olive oil, butter, shallots, balsamic vinegar, chicken broth, fresh ripe figs, whipping cream, parsley

Taken from www.epicurious.com/recipes/food/views/pork-cutlets-with-figs-and-balsamic-vinegar-15604 (may not work)