Balsamic Pork Scallopine Recipe

5 31 32
Balsamic Pork Scallopine Recipe
Balsamic Pork Scallopine Recipe photo by Taste of Home
Publisher Photo

Balsamic Pork Scallopine Recipe

Read Reviews
5 31 32
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Cover and cook over low heat for 15-20 minutes or until 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.
Originally published as Balsamic Pork Scallopine in Taste of Home October/November 2010 , p37

Nutritional Facts

1 each: 503 calories, 25g fat (9g saturated fat), 127mg cholesterol, 292mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 32g protein.

  • 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
  1. 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.
  2. 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.
  3. Cover and cook over low heat for 15-20 minutes or until meat is tender.
  4. 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.
Originally published as Balsamic Pork Scallopine in Taste of Home October/November 2010 , p37

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Reviews forBalsamic Pork Scallopine

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MY REVIEW
joememe348 User ID: 1904227 262101
Reviewed Mar. 5, 2017

"Made this Thursday night and it was a big hit; we all enjoyed it. The pork was extremely tender, the sauce tasty and the leftovers heated up nicely the next night in the sauce. Although the noodles were tasty, I wouldn't pair it with this pork but will keep and use that recipe with something else. I'm making this again tomorrow night for company and plan on making plain noodles to accompany this; rice or mashed potatoes would also go well with this pork. The pork was so tender it tasted like veal!"

MY REVIEW
Summersh User ID: 6640270 248022
Reviewed May. 9, 2016

"De loved the meat, but didn't care for the noodle mixture."

MY REVIEW
trudyrn93 User ID: 5485057 227026
Reviewed May. 27, 2015

"Yum! My family loved this! easy, different, and delicious! I added a bit of cornstarch to thicken the sauce, but followed everything else to a tee. I will definitely make this again."

MY REVIEW
mocalcook User ID: 7633888 224956
Reviewed Apr. 16, 2015

"wonderful flavor! definitely a keeper!"

MY REVIEW
Kama2 User ID: 7901708 174622
Reviewed Aug. 1, 2014

"Extremely delicious dish! Difficulty level is minimal, and my kids really liked it."

MY REVIEW
llheath User ID: 6590379 176443
Reviewed Apr. 22, 2014

"This recipe was so delicious! I am not much of a meat eater. However, this was tender and juicy and did not taste like pork. We also prefer our meat extremely tender so simmered this on low heat for 7 hours or so. The noodles were also terrific. There were tasty enough to be served as a dish standing alone, or perhaps be topped with other dishes like goulash or spaghetti. The only deviation from the recipe as written was the use of a low fat pork roast which I sliced myself. This goes in the family favorite recipe archives!!"

MY REVIEW
cbenne12 User ID: 7424916 163207
Reviewed Mar. 28, 2014

"Absolutely amazing! All I did was cut the recipe in half. This was one of the best meals I have had in a while."

MY REVIEW
luigimon User ID: 1692040 115008
Reviewed Jan. 12, 2014

"This Is truly amazing!! However, we don't care for the noodles. The second time we made this, we just made regular parsley buttered noodles."

MY REVIEW
dctill User ID: 7217276 176439
Reviewed Oct. 24, 2013

"I have made this dish several times now and it is always a success, I've used Pappardelle Noodles instead of egg noodles, otherwise changed nothing, great recipe!!!"

MY REVIEW
ocpmom User ID: 36682 176438
Reviewed Nov. 9, 2012

"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."

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