This recipe makes my heart go pitter patter!
The pork is tender, flavorful and the sauce has just the perfect amount of tang! I'm pretty sure I'll get a gold star from the family tonight!
I used red wine vinegar instead of the balsamic, and also used pimientos instead of the roasted red peppers. I don't think it could be any better though! Most of the ingredients, I keep on hand. Even though I used homemade chicken stock instead of the canned, I didn't add any salt. The vinegar just brightens the natural flavor of the pork.
You should have this tonight!
RED WINE VINEGAR PORK SCALLOPINE
Recipe adapted from Taste of Home Oct/Nov 2010 edition
3 lbs pork loin boneless chops (I had a roast and sliced into chops)
1 1/2 cups all purpose flour (I may have used less, didn't measure, just made sure chops were coated)
1/2 cup olive oil
2 tbs butter
1 medium onion chopped
1 small jar pimiento peppers undrained
5 garlic cloves pressed
1 cup chicken broth (I used homemade but canned would work)
2 tbsp dried basil
1/2 cup red wine vinegar
1 tsp pepper
Dredge pork chops in flour or place all in a plastic bag and shake well. Heat oil and butter in a large skillet over medium high heat; add pork and brown in batches. Remove to a plate.
Add onion and pimientos and saute until onion tender. Add garlic and cook for 1 minute longer. Add the broth, vinegar and pepper. Return pork to the pan , layering if necessary.
Cover and cook over low heat for 15 minutes or until meat is no longer pink. I turned the stove off and allowed the pork to cool in the pan with the top on while I did some housework.
The recipe suggests serving with noodles, but we are going to serve the pork over yellow rice!
I linked up over at beautyandbedlam.com . Take a look over at this fantabulous site for other great recipes!