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What You Need
• 4 lean pork chops
• 2 Tbsp. flour, if desired
• 1-1/2 Tbsp. butter
• 5 Tbsp. fig balsamic
• 3/4 cup chicken broth
• 1/2 cup heavy cream (may substitute whole or 2% milk, still makes a rich sauce)

Coat chops with flour, if desired. In skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar and broth to pan. Simmer until cooked, about 10 minutes each side. Remove pork to a serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over pork chops and serve at once. Variation: For FIG BALSAMIC CHICKEN, use 4 split, boneless chicken breasts instead of pork chops.


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