BALSAMIC PORK CUTLETS

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Categories     Pork     Braise     Dinner

Number Of Ingredients 18

Pork 4 boneless pork chops, about 5 ounces each, pounded to 1/2-inch thickness
1/4 cup Wondra flour
1 tablespoon olive oil
1/2 cup chopped onion
1 small red sweet pepper, seeds removed and chopped
2 cloves garlic, chopped
1 14 1/2ounce can beef broth
1 6 1/2ounce can mushroom pieces, drained
3 tablespoons balsamic vinegar
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup orzo, cooked following package directions
Garlic String Beans 1 pound green beans, trimmed
1 tablespoon olive oil
4 cloves smashed garlic
1/8 teaspoon salt

Steps:

  • Pork 1. Coat pork chops in Wondra flour. Reserve unused flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate. 2. Add onion to skillet and cook 1 minute, stirring so onion doesn't burn. Add red pepper and garlic and cook 1 minute. Stir 1 tablespoon of the reserved flour into broth and add to skillet; stir in mushrooms, vinegar, parsley, basil, black pepper and salt. Bring to simmer. 3. Add pork; cover and simmer on medium-low heat for 10 minutes, turning after 5 minutes. 4. Serve pork with the cooked orzo and Garlic String Beans (recipe follows). Serve extra sauce on the side. Garlic String Beans 5. Bring a large pot of lightly salted water to a boil. Add 1 pound green beans, trimmed, and cook 5 minutes. Drain. In same pot heat 1 tablespoon olive oil; add 4 cloves smashed garlic and cook until golden. Add string beans and 1/8 teaspoon salt. Stir to heat through and coat with oil.

Haseeb Iqbal
h@aol.com

I would not recommend this recipe. It was a waste of time and ingredients.


Christian Cordero
c.c25@hotmail.com

This recipe was a disaster. The pork was overcooked and the balsamic glaze was too thick.


Robert Williams
wr@hotmail.fr

I'm not sure what I did wrong, but my pork cutlets turned out tough. The balsamic glaze was good, though.


Shahab Pervaiz
s_pervaiz62@gmail.com

The pork was a little dry, but the balsamic glaze was delicious. I would try this recipe again, but I would cook the pork for a shorter amount of time.


Shahzad Shahzad
s76@gmail.com

This recipe was a little too sweet for my taste. I think I would have preferred a more savory glaze.


victor marshall
victor_m@aol.com

I love the combination of sweet and savory in this dish. The balsamic glaze is the perfect balance to the salty pork.


Tammy Fall
t.fall35@hotmail.com

This was a quick and easy weeknight meal. The pork cutlets were cooked in no time, and the balsamic glaze was simple to make.


SANTOSH SHAH
shah_santosh28@gmail.com

I'm not a huge fan of pork, but I really enjoyed this recipe. The balsamic glaze was tangy and sweet, and it really complemented the pork.


Ajayi Horlamide
ajayi.horlamide@yahoo.com

I made this for dinner last night and it was a hit with the whole family. The pork was cooked perfectly and the balsamic glaze was delicious.


Marofel Hampas
m-hampas@yahoo.com

This recipe is a keeper! The pork cutlets were juicy and flavorful, and the balsamic glaze was the perfect finishing touch. I will definitely be making this again.