Pork with Figs

9 figs, halved
6 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
3 tsp sugar
6 pork cutlets, 220 g each
SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
250 ml chicken stock
fresh thyme
12 Agria potatoes

Preheat oven to 200°C. Put a baking dish in the oven to heat. Put figs in a glass bowl with SIDS LOW SUGAR RASPBERRY VINEGAR and sugar then set aside for 20 minutes.
Slice the potatoes ¾ through so they remain intact then microwave for 8 minutes.
Rub the pork with oil then sprinkle with SIDS SALT & PEPPER to taste. Sear in a pan until the pork is golden on both sides. Transfer to the hot baking dish, add potatoes and bake in the oven for 10 minutes. Transfer cutlets to a plate, cover loosely with foil and allow to rest. Return potatoes to the oven until roasted. Turn off oven, place potatoes on a plate and put back into the cooling oven to keep hot.
Pour off any excess fat from the baking dish, add stock and bring to the boil, then add the fig mixture. Cook until the sauce is syrupy, then season with SIDS SALT & PEPPER.
Place cutlets on serving plates and top with sauce. Serve with seasoned potatoes and garnish with sprigs of thyme.