Balsamic Pork Scaloppini With Tomato-buttered Noodles

Ingredients


1/2 cup green onions, thinly sliced
1 green bell pepper, coarsely chopped
1/4 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Large zip-top bag (optional)
1 lb thin-sliced boneless pork chops
2 tablespoons canola oil
1/2 cup diced pimientos, drained
1/2 cup balsamic vinegar
1 cup chicken broth



1 (1-oz) package fresh basil, coarsely chopped
8 oz medium egg noodles
1 (4-oz) container sun-dried tomato finishing butter
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese



2 prepared pie crusts
1 (21-oz) can peach pie filling
1 (4-oz) package fresh blueberries (or 3/4 cup pitted cherries)
1/4 teaspoon ground allspice
Nonstick aluminum foil
1 tablespoon unsalted butter
1 teaspoon turbinado (raw) sugar


Description

Balsamic Pork Scaloppini With Tomato-Buttered Noodles

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