Pork With Fig Sauce And Cauliflower Puree

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
749
FAT
71%
CHOL
82%
SOD
33%
Uploaded by: RachaelRay Magazine

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Ingredients for 4 servings

2 1/2 cups chicken broth

1/2 head cauliflower, broken into 1-inch florets

Salt

2 tablespoons extra-virgin olive oil

4 boneless pork chops (about 2 pounds), trimmed

Pepper

2 tablespoons balsamic vinegar

4 dried figs, thinly sliced

1 tablespoon fresh thyme leaves

2 tablespoons butter

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