BALSAMIC PORK CUTLETS

BALSAMIC PORK CUTLETS image

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.