Pork Scaloppoini, Balsamic, and Tomato-buttered Noodles

By MarieR

Ingredients

• 1/2 cup green onions, thinly sliced
• 1 green bell pepper, coarsely chopped
• 1/4 cup flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• Large zip-top bag (optional)
• 1 lb thin-sliced boneless pork chops
• 2 tablespoons canola oil
• 1/2 cup diced pimientos, drained
• 1/2 cup balsamic vinegar
• 1 cup chicken broth
• Tomato-Buttered Noodles
• Ingredients
• 1 (1-oz) package fresh basil, coarsely chopped
• 8 oz medium egg noodles
• 1 (4-oz) container sun-dried tomato finishing butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1.Preheat large sauté pan on medium-high 2–3 minutes. Place flour, salt, and 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.
2.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.
3.Return pork to pan; cook 1–2 more minutes or until pork is 160°F. Serve.

Pasta:
•Bring water to boil for pasta.
•Chop basil.

1.Cook pasta following package instructions. Drain. Return pasta to pan; reduce heat to low.
2.Stir in butter, salt, and pepper; toss until butter melts. Stir in basil and top with Parmesan cheese. Serve.