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Pork with Balsamic Vinegar and Basil

8 sl Pork scallopine (3 ounces each); pounded thin
1/2 c Flour
2 tb Unsalted butter
2 tb Extra-virgin olive oil
4 Cloves garlic; minced
1 md Purple onions; minced
Salt and pepper
1/2 c Chicken broth; canned
1/4 c Balsamic vinegar
24 Basil leaves


Dredge the scallopine in the flour and shake off any excess. Melt the butter with the olive oil in a wide pan over high heat. When it is bubbling hot, add scallopine and cook until browned on one side, about 2 minutes; turn.

Add the garlic, onion, salt and pepper; cook 1 minute. Deglaze with the broth and let it reduce. Add the vinegar and cook until it reduces to a glaze, about 1 minute. Stir basil into sauce and serve.

Note: Veal scallopine are also an excellent choice.




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