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.
