Balsamic Pork Scallopine

By kimvess

Ingredients

• NOODLES:
• 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.
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.
Cover and cook over low heat for 15-20 minutes or meat is tender.
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.