-
Season the cutlets on both sides with salt and pepper. Heat oil and butter in a skillet over medium-high heat. Sear pork chops 5 minutes per side or until desired doneness. Remove chops from skillet and let stand in aluminum foil.
-
In the meantime, prepare fig sauce. In the same skillet, sauté shallot for 1 minute over medium heat in the same skillet. Add the fig wedges, honey, and vinegar. Stir gently. Continue cooking for 2 minutes. Deglaze the skillet with veal stock and simmer for 2 minutes.
-
Serve pork chops topped with fig sauce and sprinkled with fresh rosemary and feta, alongside mashed potatoes and cauliflower.
CHEF'S SECRET:
Replace the fresh figs with two Bosc pears sliced in thin wedges, and the balsamic vinegar with white balsamic or white wine vinegar. Sprinkle with pomegranate arils, rosemary, and feta immediately before serving.