Balsamic Pork Scallopine Recipe - PCOS-Friendly Recipe

Servings: 12

Lunch

This Balsamic Pork Scallopine Recipe is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

3 pounds pork sirloin cutlets
1-1/2 cups all-purpose flour
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup minced fresh basil or 2 tablespoons dried basil
1/2 cup balsamic vinegar
1/2 teaspoon pepper

Instructions

Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. 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 pepper. Return pork to the pan, layering if necessary.
Cover and cook over low heat for 15-20 minutes or until meat is tender.
Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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Frequently Asked Questions

Is Balsamic Pork Scallopine Recipe good for PCOS?

Yes, this Balsamic Pork Scallopine Recipe recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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