Balsamic Smothered Pork

Balsamic Smothered Pork is a delightful dish that marries the rich, tender qualities of pork loin chops with a complex, flavorful sauce.

This recipe uses boneless pork loin chops, seasoned simply with salt and pepper, which are seared to perfection in a blend of olive oil, enhancing their natural flavors.

The sauce, a key component of the dish, is crafted with a base of beef broth enriched with balsamic vinegar, which adds a tangy depth.

The inclusion of finely chopped shallots and diced dried figs introduces a subtle sweetness and texture that complements the robust elements of the sauce.

As a final touch, a cornstarch slurry is used to thicken the sauce, ensuring it clings generously to the pork, creating a lusciously rich and glossy finish.

Prepared with care and simmered to coax out the depth of its ingredients, Balsamic Smothered Pork is a dish that promises a delightful fusion of flavors in every bite.

Ingredients

• 1 1/2-2 pounds thin pork loin chops, boneless
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cups beef broth or stock
• 1/4 cup balsamic vinegar
• 9 dried figs, diced
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

Step 1 -Preheat a nonstick skillet over medium-high heat.

Step 2 -Season both sides of each of the pork chops with the salt and the pepper.

Step 3 –Add the olive oil to the hot pan.

Step 4 -In batches, add the pork chops to the hot oil and fry until browned on both sides, about 2 minutes per side.

Step 5 -Transfer the browned pork chops to a plate and tent them with foil to keep them warm.

Step 6 -Repeat the cooking process until all of the pork chops are browned.

Step 7 -Add the shallots to the pan and cook until softened, about 3 minutes.

Step 8 -Add the beef broth, the balsamic vinegar, and the figs and bring the mixture to a boil.

Step 9 -Reduce the heat and let it simmer until the mixture is reduced by half, about 7 minutes.

Step 10 -In a small bowl, add the cornstarch and the water and stir until the cornstarch is completely dissolved.

Step 11 -Slowly add the slurry mixture to the broth mixture and whisk until completely combined and the sauce has thickened.

Step 12 -Add the chops back to the pan.

Step 13 -Cover the pan and simmer until the pork chops reach an internal temperature of 145 degrees F, about 2-3 minutes.

Step 14 -Transfer the chops to a plate and pour the sauce over them.

Step 15 -Serve immediately.

FAQ for Balsamic Smothered Pork

1. What type of pork chops work best for this recipe?

Thin, boneless pork loin chops are recommended for this recipe. They cook quickly and are perfect for soaking up the rich balsamic-fig sauce.

2. Can I substitute the olive oil with another type of oil?

Yes, you can use any neutral-flavored oil like vegetable oil or canola oil if you prefer. Olive oil is used here for its flavor, but the important aspect is to use an oil that can handle medium-high cooking temperatures.

3. What if I don’t have shallots?

If shallots are unavailable, you can substitute with a small yellow onion. Shallots are milder and slightly sweeter than onions, so adjust according to your taste preference.

4. Can I use fresh figs instead of dried?

Yes, fresh figs can be used in place of dried figs. Keep in mind that fresh figs are juicier and may add more moisture to the sauce, possibly altering the consistency slightly.

5. Is there a non-alcoholic substitute for balsamic vinegar?

A good substitute for balsamic vinegar would be a mix of red wine vinegar with a little bit of sugar to mimic the sweetness of balsamic vinegar. However, this will change the final taste of the sauce.