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Balsamic Pork Scallopine Recipe
Balsamic Pork Scallopine Recipe photo by Taste of Home
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Balsamic Pork Scallopine Recipe

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5 30 31
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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
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 12 servings

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

Nutritional Facts

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

Directions

  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


Reviews for Balsamic Pork Scallopine

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Summersh
Reviewed May. 9, 2016

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

MY REVIEW
trudyrn93
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
Reviewed Apr. 16, 2015

"wonderful flavor! definitely a keeper!"

MY REVIEW
Kama2
Reviewed Aug. 1, 2014

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

MY REVIEW
llheath
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
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
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
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
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."

MY REVIEW
amandarose88
Reviewed Aug. 28, 2012

"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."

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