Brandy and Fig Cream Sauce

This sauce was adapted from a recipe I found in Cook's Illustrated's The Best Light Recipe.  It is intended to top sauteed/grilled pork chops or pork tenderloin.  Give it a try for something a little different for dinner.

Brandy and Fig Cream Sauce

1 Tbsp olive oil
1 medium shallot, minced
salt
pepper
1/4 cup Brandy
1 1/2 cup low sodium chicken broth
1/3 cup quartered dried figs
3 Tbsp light cream cheese
2 tsp minced fresh thyme leaves
1 tsp lemon juice

In a small saucepan, heat olive oil to medium high heat and add shallot and salt to the pan and cook until the shallot softens, about 2 minutes.  Stir in the brandy scraping up any browned bits in the pan. Add the broth and figs, bring to a summer and cook until the mixture measures 3/4 cup, about 5 minutes.  Pour any accummulated pork juices from cooking the pork into the saucepan.  Turn down the heat to medium low and whisk in the cream cheese.  Continue to cook until the sauce thickens, about one minute.  Off the heat, stir in the thyme and lemon juice and season with salt and pepper to taste.  Spoon sauce over pork and serve!