Balsamic Pork Scaloppini

By Joan_Z

Ingredients

• 1/2 cup Green Onions - thinly sliced
• 1 Green bell pepper - coarsely chopped
• 1 lb Pork chops - thinly sliced boneless
• 1/2 cup Diced Pimientos, drained
• 1/2 cup Balsamic vinegar
• 1 cup Chicken Broth
• 1/4 cup Flour
• 1/2 tsp. Kosher Salt
• 1/4 tsp. pepper
• Large Zip lock bag (optional)
• 2 Tbsp Canola Oil
• TOMATO BUTTERED NOODLES
• 1 1 oz pkg Fresh Basil - coarsely chopped
• 8 oz Medium Egg noodles
• 1 4 oz contained Sun-Dried Tomato Finishing Butter
• 1/4 cup Grated Parmesan Cheese
• 1/4 tsp Kosher Salt
• 1/4 tsp pepper

Details

Servings 4

Preparation

Step 1

Chop green onions and bell pepper.

Preheat large saute pan on medium-high for 2-3 minutes. Place flour, salt, pepper in zip-top bag or on plate; shake to mix. Add pork chops, seal bag tightly and shake to coat. Place oil in pan, then add pork chops. Cook 1-2 minutes on each side. Transfer pork to a plate.

Add peppers, pimientos, and onions to pan. Cook 3-4 minutes or until soft and lightly browned. Add vinegar and broth to pepper mixture. Cook 2-3 minutes or until reduced by one-half.

Return pork to pan. Cook 1-2 more minutes or until pork is 160 degree.

NOODLES:

Boil water for pasta. Chop basil.

Cook pasta following package instructions. Drain. Return pasta to pan & reduce heat to low.

Stir in butter, salt, and pepper. Toss until butter melts. Stir in basil and top with Parmesan Cheese. Serve.