Balsamic Pork Scallopine

• 3 pounds pork sirloin cutlets
• 1-1/2 cups all-purpose flour
• 1/2 cup olive oil
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 cup chopped roasted sweet red peppers
• 6 garlic cloves, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup minced fresh basil or 2 tablespoons dried basil
• 1/2 cup balsamic vinegar
• 1/2 teaspoon pepper
• 1 package (16 ounces) egg noodles
• 1/2 cup half-and-half cream
• 1/4 cup grated Romano cheese
• 1/4 cup butter, cubed
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

1. 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.
2. 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.
3. Cover and cook over low heat for 15-20 minutes or until meat is tender.
4. 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.

pork sirloin cutlets, flour, olive oil, butter, onion, sweet red peppers, garlic, chicken broth, fresh basil, balsamic vinegar, pepper, egg noodles, cream, romano cheese, butter, pepper, garlic

Taken from www.tasteofhome.com/recipes/balsamic-pork-scallopine/ (may not work)