Balsamic Pork Scallopine
I developed this delightful dish by tweaking my veal scallopine recipe. Thinly sliced pork is an economical alternative to veal, and it was a tasty success!
—MARY COKENOUR MONTICELLO, UT
PREP: 25 MIN. • COOK: 30 MIN. • MAKES: 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
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.