Preparation:
Pound pork slices into 1/4-inch thick cutlets. Season with pepper.
In a small bowl, mix the balsamic vinegar, white wine and garlic.
In another small bowl, stir together mustard, ranch dip and evaporated milk.
Spray a large skillet with vegetable spray. Saute half the cutlets at a time over high heat until browned on both sides. Do not cook through. Remove to a platter.
Pour vinegar mixture into a skillet and stir over high heat to deglaze pan. Cook over moderate heat stirring constantly until reduced by about half. Stir in mustard mixture and simmer for 2 minutes or until thickened slightly.
Return pork to pan and simmer until cooked through. Stir in green onions and tomatoes.
Serve over pasta or rice.
Prep Time: 15 minutes Cook Time: About 10 minutes Makes: 4 to 6 servings |
