1 ½ tsp. Butter
1 ½ tsp. Olive Oil
1 Onion, minced
2 Tbsp. Honey
½ tsp. Allspice
2 C. Chicken Stock
1 Tbsp. Lemon Juice
¼ C. Heavy Cream
2 Tbsp. Balsamic Vinegar
Parsley, minced
Pound slices of pork to ¼ “ thick. Season with salt and pepper. Heat large skillet. Melt butter and olive oil. Cook pork slices in batches, until lightly browned on both sides. Remove from pan. Add onion, honey, and allspice. Saute until softened and translucent. Increase heat to high and add stock and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom. Continue to simmer until the sauce is starting to thicken. Add the cream and vinegar. Season with salt and pepper. Return pork slices to pan. Heat through.
