Balsamic pork scallopine

3 lbs. pork sirloin cutlets
1 1/2 cups all-purpose flour
1/2 cup olive oil
2 Tbsp. butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14 oz) reduced sodium chicken broth
1/2 cup minced fresh basil or 2 Tbsp dried basil
1/2 cup balsamic vinegar
1/2 tsp pepper

Noodles:
1 pkg (16 oz) egg noodles
1/2 cup half and half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 tsp pepper
1/4 tsp garlic powder

Dredge pork cutlets in flour.  Heat oil and butter in large skillet over medium-high heat; add pork and brown in batches.  Set aside.

Add onion and red peppers to the pan; sauté until onion is tender.  Add garlic; cook 1 minute longer.  Add 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 no longer pink.

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.