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Balsamic Pork Scallopine Recipe

Balsamic Pork Scallopine Recipe photo by Taste of Home

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“I developed this delightful dish by tweaking my veal scallopine recipe- thinly sliced pork is an economical alternative and a tasty success!” —Mary Cokenour, Monticello, Utah

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Balsamic Pork Scallopine Recipe

Prep: 25 min. Cook: 30 min.

Yield: 12 Servings

25 30 55

Ingredients

3 pounds pork sirloin cutlets
1-1/2 cups all-purpose flour
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup minced fresh basil or 2 tablespoons dried basil
1/2 cup balsamic vinegar
1/2 teaspoon pepper
NOODLES:
1 package (16 ounces) egg noodles
1/2 cup half-and-half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside.
Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary.
Cover and cook over low heat for 15-20 minutes or meat is tender.
Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork. Yield: 12 servings.

Nutritional Facts 3 ounces cooked pork with 3/4 cup noodles and 2 tablespoons sauce equals 533 calories, 25 g fat (9 g saturated fat), 122 mg cholesterol, 280 mg sodium, 43 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Balsamic Pork Scallopine in Taste of Home October/November 2010, p37

Substitute Basil for Lettuce

“Once when I ran out of lettuce for sandwiches, I discovered that fresh basil leaves make a wonderful substitute,” informs Anna H. of Kansas City, Missouri.

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Reviews for Balsamic Pork Scallopine

Balsamic Pork Scallopine

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Reviewed on Nov. 09, 2012 by ocpmom

love this recipe. I like to double the amount of half and half and romano cheese and use about 3/4 stick of marg. Also used a 7 oz jar of roasted peppers - so it wouldn't go to waste.

Reviewed on Aug. 28, 2012 by amandarose88

This is one of my families favorite dinners. If you're looking for more veggies, we sometimes add peas in with the noodles and then put the pork on top.

Reviewed on May. 01, 2012 by homeeconomist

I was looking for something that would be less time and effort consuming than the stir fry I had planned. This was easier. I substituted a fresh green pepper and wine vinegar. Everyone enjoyed it with applesauce and green beans.

Reviewed on Nov. 18, 2011 by gmyetzer

I sliced up a pork tenderloin roast and used instead, also only 8 oz of noodles but the same amount of cheese - and my family loved it - great!

Reviewed on Oct. 04, 2011 by kodiedog37

This recipe is delicious, however the only thing I will change the next time I make this dish is to cut down on the amount of balsamic vinegar. I will also double the sauce next time, we like using the saucer as "gravy" on the noodles.

Reviewed on Sep. 30, 2011 by kodiedog37

This recipe is delicious, I made it awhile back and I was just thinking about making it again! But, I will

definitely not add as much balsamic vinegar, just aliitle to much for MY taste! I will also double the sauce this time as we enjoyed the sauce so much we used it as "gravy" on the noodles! This recipe is a keeper.

Reviewed on Jul. 29, 2011 by mrs.mark

Delicious!

Reviewed on May. 08, 2011 by Lynz09

This dish was amazing!!! Felt like I was eatin food from a restaurant. Delicioso!!

Reviewed on Mar. 06, 2011 by LCally

This was amazing. I made it with chicken because it was already defrosted but I had all of the ingredients and it's now a family favorite! We'll make again and again.