3 Cheese Pork Scallopini January 26 2012





Ingredients

6- 1/2 inch pork ribeyes pounded down
3 cloves garlic, minced
1 red pepper
1/2 onion sliced
½ tablespoon dried basil
4oz shredded of each
Fonina, Asiago, Mozzerella
salt and pepper to taste
1.5 cups chicken broth
3/4 cup Cabernet
olive oil
flour


Directions

Preheat oven to 350 degrees

Sautee the pepper(s) and onion in a skillet with a little olive oil and garlic on low heat for 20 minutes. The last 10 add the red wine (don't drink it all!). Dust the pork in the flour and add a pinch of salt and pepper. Brown the pork on top of the stove with a sufficient amount of olive oil. Use a 9x13 and add 1 ½ cups of chicken broth and the vegetables including all the juices from the wine. Place the pork in pan, cover with foil and bake for 15 minutes. Let simmer for 15 minutes while the pork bakes, add the peppers and onions over top the veal. I then add cheese over top the veal and peppers. Bake the remaining 15 minutes with no foil. Serve over top of Fettucine using the juices as your sauce.