Ingredients
3 pounds pork sirloin cutlets1-1/2 cups all-purpose flour1/2 cup olive oil2 tablespoons butter1 medium onion, chopped1/2 cup chopped roasted sweet red peppers6 garlic cloves, minced1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup minced fresh basil or 2 tablespoons dried basil1/2 cup balsamic vinegar1/2 teaspoon pepperNOODLES:1 package (16 ounces) egg noodles1/2 cup half-and-half cream1/4 cup grated Romano cheese1/4 cup butter, cubed1/2 teaspoon pepper1/4 teaspoon garlic powder
Preparation
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 until 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.
