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Balsamic Pork Scallopine

Balsamic Pork Scallopine
“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
12 ServingsPrep: 25 min. Cook: 30 min.

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.
© Taste of Home 2013

2 of 2

Balsamic Pork Scallopine (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013