Balsamic Pork Scallopini Over Creamy Noodles
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Balsamic Pork Scallopini Over Creamy Noodles – delicious creamy noodles with balsamic pork scallopini that the entire family will enjoy!
When my husband heard I was making noodles again he was very disappointed, but then he saw this dish and how great it looked and he was hooked. He could not stop eating this amazing pork scallopini with these creamy noodles.
So trust me, I say, I never steer you wrong. If you don’t eat pork this would be just as delicious with chicken breast.
So let me tell you a bit about this dish, besides the fact that it’s super delicious and we ate the whole thing in one sitting, it was also fairly easy to make. I’m not a huge fan of balsamic but if you are you can definitely add more balsamic vinegar to the dish. The great thing about the balsamic vinegar is that as it cooks it reduces down and it sweetens the sauce a bit. The balsamic sauce was amazing, you can pour any leftover sauce over your noodles or just dip some bread into it, it’s fantastic.
The noodles are so creamy and cheesy, they’re to die for. Pair these two together and you have one amazing dinner.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Balsamic Pork Scallopini Over Creamy Noodles
Ingredients
For Balsamic Pork Scallopini
- 4 pork cutlets
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 medium onion (chopped)
- 1/2 red bell pepper (chopped)
- 6 cloves garlic (minced)
- 2 cups chicken broth
- 1/2 cup basil (fresh, chopped)
- 2 tablespoon balsamic vinegar
- salt and pepper to taste
For Creamy Noodles
- 16 ounce egg noodles
- 1/2 cup heavy cream (or half and half)
- 1/4 cup Parmesan cheese (grated)
- 4 ounce cream cheese
- 2 tablespoon butter (unsalted)
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season flour with salt and pepper. Dredge pork cutlets in flour.
- Heat oil in a large skillet over medium-high heat; add pork and brown on both sides. Set aside.
- Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and season with salt and pepper.
- Return pork to the pan. Cover and cook over low heat for 15 minutes or until meat is tender.
- Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, the cheese, butter, butter, salt, pepper and garlic powder.
- Serve pork over noodles.
Notes
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Easy recipe, easy to adjust. I put some sage, and fennel seed into the flour dredge, to make the pork cutlet more interesting.
Hubby, who cringes at the idea of cream cheese in anything but cheese cake, happily ate seconds of this dish. He told the grandson who came ater that they were the best noodles he’d ever had and though not a fan of ‘sauce’ if it’s not white gravy, he really liked it too.
I’ve been informed this dish goes on our revolving menu list. I am so happy!
Thank you.
Wow that’s wonderful to hear! We’re glad it was a hit 🙂
I know this came out a few years ago but I just found it! I made it and the sauce the pork was cooked in didn’t thicken at all. It’s all liquid. The pork is nice and tender but there was no sauce for it. Did I do something wrong?
I’m not sure I understand what happened, you’re saying the sauce didn’t thicken, it’s shouldn’t really thicken much since you’re not adding any flour to it, so it should still be somewhat liquid, but the noodles will soak it up.
Ohhhh ok, then I did it right! Lol. Thank you for confirming!!
wow! This recipe is so easy and So delicious! Made it tonight. Thanks for sharing!
My pleasure!
Just wondering what beef you would use as my partner is allergic to pork. Thanks it sounds great
Hi Cheryl,
You could use some top round steaks.
I made this the other night and it was pretty much the best pork recipe I’ve ever had. I used pork tenderloin that I cut into medallions. Instead of breading & frying, I seasoned them and just did a quick sear. The combined creamy sauce & braising liquid was the best. I will be making this again and again! Just fantastic
Glad you liked it Ashley. 🙂
Found this recipe on Pinterest and made it tonight, it was so good!!!! And so easy to make after a long day at work! I made the noodles with almond milk and low fat cream cheese and they were so creamy! Thank you for sharing!
You’re welcome, so glad you liked them. 🙂
So i made this last night for the wife and I it was pretty good! cant wait to try more of your dishes
Thanks Evan. 🙂
Good morning, Miss Jo! I just can’t resist not to try this for dinner tonight! I will however change pork to lamb or chicken or perhaps beef since pork is not available here in KSA. Anyway, thanks for sharing this recipe and I am sure that I will like it just like the rest! The dinner last time went very, very well they liked the food and asked for the recipes. Thanks and have a nice day!
Hi there,
Beef should work just as well. You’re very welcome, I’m so glad you’re enjoying all my recipes. I love you for it. 🙂