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 I know what you're thinking. Weeknight
dinner and the culinary term reduction are two words that do not go
together. But I double-dare swear that they do. This recipe is so
perfect for any night that is filled with reckless activities caused by
our busy and crazy lives. This recipe will take you back to the simple
life you crave.
You cannot get this from a box, you cannot get
this from an ox. You cannot find this here or there, but you can make
this in your underwear...or something like that.
I mean are you tired of your pathetic nightly dinners? Does your family dread the dreaded
chicken recipe again? Have you been wanting your
inner-chef-dom-tendencies to shine through without much effort? This
is your lucky day.
This simplistic, tasty, somewhat-savory,
somewhat-sweet dinner is for you. It is by far the most effortless
(well, I guess McDonald's would be more effortless) weeknight meal you
could possibly throw together. And it's so good, you could even serve
it for Sunday night dinner. After making this, no one will believe
you've running around like a maniac all day.
 I've always hated
pork chops. They are always dry, tough and just blah. However, the
quick cooking time coupled with this sauce keeps this dish moist and
delicious. No one will believe you made this sauce from scratch. NO
ONE!
You say, "I can't". I have
three kids at baseball practice at three different fields. No
problem. One kid at gymnastics and another at the tutor. No worries.
Two kids at the library, one science project to help with, four kids at
judo and a blog to write. I've got your back.
Boneless Pork Chops in a Shallot-Fig Reduction Sauce
1-1/2 to 2 lbs. Boneless Pork Loin Thin Sliced Chops
2 cups of beef broth or beef stock
1/4 cup balsamic vinegar
1 large shallot, chopped
9 dried figs, diced
2 Tablespoons extra virgin olive oil
1 Tablespoon cornstarch
salt & pepper for seasoning
Preheat
a nonstick skillet. Add olive oil and fry pork chops in batches, 2
minutes per side and remove from pan; keep warm. Add shallot to the
pan and cook until softened, 3 minutes. Add beef broth, balsamic
vinegar and figs. Bring to a boil and simmer until reduced by half,
about 7 minutes. Add cornstarch, cook 1 minute.
Add chops
back to the pan and cover. Simmer 2-3 minutes or until meat is cooked
through. Remove the chops from the pan and pour sauce all over. Serve
immediately.
Cathy is currently in the development stages of her vineyard and
winery in the Willamette Valley of Oregon. She is a food writer for
Davis Life Magazine and blogs daily about wine, food and everyday
living. She currently resides in Northern California with her husband
and two sons. You can visit her at noblepig.com.
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