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Pork Escalopes with Nuts, Figs and Balsamic Vinegar

Blog e Ricette

Dense, sweet and with a strong taste given by the juniper wood: the Bronze Label Balsamic Vinegar of Modena IGP is ideal for those who are looking for something unique! Get ready to experience new flavors with our irresistible pork escalopes with nuts, figs and balsamic vinegar and be won over by the perfect combination of sweet and savory.

Ingredients for 4 people:

  • Balsamic Vinegar of Modena IGP Bronze Label by La Vecchia Dispensa:
  • Pork slices: 8
  • Butter: 60 gr
  • Spring onion: 1
  • Dry white wine: 50 ml
  • Soft dried figs: approximately 120 g
  • Toasted almonds: 4 tablespoons
  • Flour: to taste
  • EVO oil: to taste
  • Salt: to taste.


Clean and finely chop the spring onion. Into a pan, melt 1/4 of the butter with a drizzle of EVO oil and add the spring onion. When it starts to sizzle, pour in 2 tablespoons of wine and let the alcohol evaporate completely. At this point add the figs cut in two and cook over a very low heat until the onion has softened. Then remove everything from the pan and set aside. In the same pan, melt the remaining butter and place the floured meat slices in it. Brown them on both sides and add the remaining wine, moving the pan. Season with salt, add the figs and spring onion you prepared and one minute before turning off the heat, pour in the Balsamic Vinegar of Modena IGP Bronze Label by La Vecchia Dispensa. Plate, sprinkle with the chopped almonds and add a final drizzle of Balsamic Vinegar.

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