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Recipe for :

Pork Cutlets with Figs and Balsamic Vinegar
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"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".

Ingredients

8 1/3-inch-thick slices center-cut pork loin
1 1/2 tablespoons olive oil1 tablespoon butter
1/4 cup minced shallots
3 tablespoons balsamic vinegar
1 cup chicken stock
6 fresh ripe figs, quartered
1/2 cup whipping cream
1 tablespoon minced parsley

Method
  • 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.

Serves 4

Martin James

 
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