Pork scallopine with balsamic sauce... and pining for spring
   
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Pork scallopine with balsamic sauce

Pork scallopine with balsamic sauce... and pining for spring
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Yield:
serves 4

Prep Time:
5-10 minutes

Cooking Time:
30 minutes

Ingredients:

  • 500 g pork leg cutlets or fast-fry chops
  • 1/2 cup flour
  • 1/2 tsp EACH salt and pepper
  • 2 Tbsp canola oil
  • 1/2 large sweet onion, chopped
  • 1 bell pepper, chopped
  • 2 tsp garlic, minced
  • 1 1/2 cups chicken broth
  • 1/2 cup balsamic vinegar
  • 2 tsp dried basil
  • 1 tsp pepper
  • 1/2 tsp dried oregano
  • 1/4 cup parmesan cheese, grated

Cooking Instructions:

  1. Season flour with salt and pepper and then dredge pork cutlets into flour to cover completely.
  2. Heat oil in a large skillet over medium-high. Add pork and brown on both sides in batches. Set aside.
  3. Add onion and bell pepper to the pan and sauté until tender, about 5 minutes. Add garlic, cook for one minute. Add broth, vinegar, basil, pepper and oregano. Return pork to pan and submerge in liquid. Bring up to a boil, cover, reduce heat to low and simmer for 20-25 minutes or until meat is tender.
  4. Meanwhile, if making zucchini noodles, use a spiralizer to make fine ribbons or noodles. They can be eaten as is, or sautéed for one minute in 1 tsp canola oil just prior to serving.
  5. Serve pork over zucchini noodles, pasta noodles, or mashed potatoes sprinkled with parmesan cheese.

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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