Pork Scalllopine

[The Ironic Chef]

I'll probably get in trouble for the name of this recipe. It's one of my favorite dishes and I have made it for so many years but have never known what it is really called. Maybe Mama can come to the rescue.

Ingredients

3/4 cup of flour for dredging.
3 tablespoons of Olive Oil.
4 boneless pork chops.
2 cloves of garlic, smashed.
1 medium onion, diced, not to fine.
A good pinch of hot pepper flakes.
2 cans of chicken broth.
1 1/2 cups of diced tomatoes.
a splash of lemon juice or vinegar,
or white wine in you prefer.
3/4 cup of black and green olives, sliced.
Salt and pepper to taste.
Parmesan Cheese

Directions

Pound the pork chops as thin as you can. Remove any excess fat. Dredge in a bit of flour seasoned with salt and pepper and shake off any excess. In a skillet heated on medium high, add 2 tablespoons of olive oil. Brown to a golden brown both sides of the pork and set to the side on a plate.
Place another tablespoon of olive oil in the skillet. Add the garlic, onion and pepper flakes, cook the onion till translucent. Stir up any bits you can off the bottom of the pan. Add the chicken broth, the tomatoes, the acid or wine and olives. ( Some times I do like to add a bit of fresh oregano)Bring to a gently simmer and then add the pork.
Gently simmer for 15 minutes. The pork gets to a melt in your mouth tender.

I like to cook about a half pound of Angel Hair Pasta up just a bit under done. Remove the pork from the sauce and add the pasta. Finish cooking the pasta in the sauce. The pasta shouldn't absorb all the sauce. If it looks to dry, add a bit of the pasta water. Taste for salt and pepper and season as needed.
Serve the pasta on a platter with the pork laid over it. I like to sprinkle some fresh grated Parm on top.
Enjoy, IC

 

[Cook Chatty Cathy]

This sounds excellent, I would use both lemon juice and white wine!!! Love olives in any type of meat or fish dish!!! Love to cook with wine too, some times I even put some in my recipe

And by the way I use the noodles form the Ramen pkg alot for dishes like this, they seem to be a little more moist and do not seem to me to need as much cooking. I drain them and toss them in sauces or serve as a side. I save the little spice pkt's that comes with them and use in other ways when I need them or run out of boullion.

 

[The Ironic Chef]

I have used those little packets a time or two myself. I have had worse tasting bullion.

 

[Cook Chatty Cathy]

I have used those little packets a time or two myself. I have had worse tasting bullion.

One of my favorite post was one that Chubbyalaskagriz told about all the many inventive ways he used ingredients and substituted ingredients when he was out in the wilderness of Alaska cooking. I love being like that wilderness or NO! I love the challenge!

I never made macaroni and cheese using the cheese pkt. but bought the boxes for the cheap noodles (back when they were 4 boxes for $1.00. So I would have tons of pkt.s of the dry cheese stuff and would use it in so many odd ways and it always came in handy That was EONS ago when I was raising my family, we would sprinkle it on popcorn (now they make such a product you can buy) and we used it in so many dishes it was incredible. I would make homemade Hamburger Helper type dishes and in would go a pkt of the dry cheese stuff And just that kind of thing...sure you have some you like too.