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Balsamic Pork Scallopine

Total Time

Prep: 25 min. Cook: 30 min.

Makes

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
Balsamic Pork Scallopine Recipe photo by Taste of Home

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

  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.

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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