Friday, August 12, 2011

It must be good if it's printed twice.

A long time ago, while still living in Pennsylvania, I submitted a recipe to "Taste of Home" magazine for one of their contests. I didn't hear anything back from them, so knew I hadn't won. Then, in 2010, I heard from them and they wanted to print the recipe in one of their issues. I was thrilled and, of course, agreed to it. Unfortunately, I forgot to tell them to change my last name, as I had gotten remarried, and to change my city and state for I had moved. Oh well, at least I was getting one of my recipes published again and that was an honor for me.

Well I just heard from "Taste of Home" again and they are going to republish the recipe again in a new cookbook they will be putting on the market. Now that is an honor...published once is one thing, but to have the same recipe chosen for a second!

So here is a reprint of the recipe as it appeared in the magazine:

Balsamic Pork Scallopine
“I developed this delightful dish by tweaking my veal scallopine recipe- thinly sliced pork is an economical alternative and a tasty success!” —Mary Petrara, Lancaster, Pennsylvania

12 Servings Prep: 25 min. Cook: 30 min.

• 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

• 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.
• Add onion and red peppers to the pan; sauté 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.
• Cover and cook over low heat for 15-20 minutes or meat is no longer pink.
• 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.

Yield: 12 servings.

Prep Time: 25 minutes; Cook Time: 30 minutes.

Nutrition Facts: 3 ounces cooked pork with 3/4 cup noodles and 2 tablespoons sauce equals 533 calories, 25 g fat (9 g saturated fat), 122 mg cholesterol, 280 mg sodium, 43 g carbohydrate, 2 g fiber, 32 g protein.

© Taste of Home Oct-Nov 2010, page 37.

Mary Cokenour