Balsamic Pork Scallopine
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 12 servings.
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
Ingredients
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3 pounds pork sirloin cutlets
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1-1/2 cups all-purpose flour
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1/2 cup olive oil
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2 tablespoons butter
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1 medium onion, chopped
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1/2 cup chopped roasted sweet red peppers
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6 garlic cloves, minced
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1/2 cup minced fresh basil or 2 tablespoons dried basil
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1/2 cup balsamic vinegar
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1/2 teaspoon pepper
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NOODLES:
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1 package (16 ounces) egg noodles
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1/2 cup half-and-half cream
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1/4 cup grated Romano cheese
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1/4 cup butter, cubed
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
Directions
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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.
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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.
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3.
Cover and cook over low heat for 15-20 minutes or until meat is tender.
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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.
Nutrition Facts
1 each: 503 calories, 25g fat (9g saturated fat), 127mg cholesterol, 292mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 32g protein.
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