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

Preheat oven to 200F. Sprinkle pork with salt and pepper.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute 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 saute 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.

Servings: 4