Sweet Meat: Pork Cutlets with Balsamic Fig Sauce and Raisin-Almond Pilaf

I love keeping dried fruit in my kitchen. I keep dried apricots, dates, figs, raisins, and cranberries in my cupboard in case I need a sugar fix after a yoga class or something sweet to throw into some banana bread.

Traditionally, pairing stewed or dried fruit with meat is a winter flavor (especially in California, where we have such amazing produce all summer), but dried fruit will always be there to bail you out in a pinch!

For this recipe, I used dried figs and raisins to dress up lean and simple pork cutlets, and raisins to brighten a rice pilaf.



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For pork cutlets:

(Serves 3)

  • 3 lean pork cutlets
  • 1 1/2 tbsp. olive oil
  • 1 tbsp. butter
  • 1/4 cup minced shallots
  • 3 tbsp. balsamic vinegar
  • 1 cup chicken broth
  • 6-8 dried Smyrna figs
  • 1/3 cup raisins
  • 1/2 cup whipping cream

Lightly salt and pepper pork. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. When oil is hot, sauté pork cutlets until brown, about 2 minutes per side. Transfer pork to a plate and set aside.

Melt butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth, figs, and raisins, and simmer until mixture is reduced by half, about 4 minutes. Add whipping cream. Simmer until sauce thickens enough to coat spoon, about 6 minutes longer. Season sauce to taste with salt and pepper.

Place port cutlets in the sauce, and cook until just heated through, about 2-3 minutes. Serve drizzled with sauce.

(Adapted from this recipe on Epicurious.com.)

For pilaf:

  • 1 shallot, chopped
  • 1 ½ cup rice
  • 2 2/3 cup chicken stock
  • 1/3 cup dry white wine
  • ½ cup raisins
  • ½ cup slivered almonds
  • 1 tbsp. butter
  • salt

Cook 1 shallot in butter. Add rice and brown for 2-3 minutes. Add chicken stock, wine, salt, and raisins. Cook until water is absorbed. Stir in almonds and butter and serve.

1 Comment

Filed under Gluten-free, Main Course, Meat, Salad

One response to “Sweet Meat: Pork Cutlets with Balsamic Fig Sauce and Raisin-Almond Pilaf

  1. chevyblue

    Wish you were cooking for me! yum — XO m


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