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Balsamic Pork Scallopine Recipe

Balsamic Pork Scallopine Recipe

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. YIELD:12 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Balsamic Pork Scallopine

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Average Rating
Reviewed Dec. 21, 2017

"Very good and easy to make! I followed almost exactly but heeded the advice of others and only used 1/4 cup of balsamic. One guest went back for seconds just for the noodles!!"

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!"

Reviewed May. 9, 2016

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

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."

Reviewed Apr. 16, 2015

"wonderful flavor! definitely a keeper!"

Reviewed Aug. 1, 2014

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

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!!"

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."

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."

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!!!"

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