10 thin pork cutlets (approximately 1 kg)
2 cloves of garlic, minced
4 tablespoons of lime juice
2 tablespoons of olive oil
1 finely chopped onion
2 tablespoons of butter
1 cup of red wine
6 ripe figs with soft pulp
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped scallions
Salt and black pepper to taste
10 thin pork cutlets (approximately 1 kg)
2 cloves of garlic, minced
4 tablespoons of lime juice
2 tablespoons of olive oil
1 finely chopped onion
2 tablespoons of butter
1 cup of red wine
6 ripe figs with soft pulp
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped scallions
Salt and black pepper to taste
Season the pork cutlets with salt, black pepper, garlic, and half of the lime juice
Let them rest in the refrigerator for at least 30 minutes
Drain the cutlets (reserve the marinade liquid) and place them in a large skillet greased with olive oil
Cover and cook over low heat until the liquid has evaporated
Then, let the cutlets brown on both sides. Reserve
Prepare the fig sauce: cook the onion in butter over low heat until it starts to brown
Add the red wine and increase the heat
Simmer until the sauce has reduced by half
Add the figs and reserved marinade liquid
Cook, mashing the fruit with a fork until it breaks down (about 4 minutes)
Drain the excess fat from the skillet and add the fig sauce
Heat over low heat
Add the remaining lime juice, parsley, and scallions
Mix quickly and serve still warm
Serves 10 portions
264 calories per serving.
