Pork Scallops With Lemon And Herbs
Description
This Mediterranean main features Thin Pork Scallops 2 tablespoon Fresh Lemon Juice, All-purpose flour 1 teaspoon Grated Lemon Rind, Salt 2 tablespoon Fresh Chopped Parsley, Freshly Ground Black Pepper 1/2 teaspoon Dried Basil, Olive Oil 1/4 teaspoon Dried Thyme. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Instead of using white wine, you can use vermouth or chicken stock.
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Dredge the pork scallops in flour seasoned with salt and pepper.
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Shake off excess.
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In a large heavy frypan,
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heat oil over medium-high
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heat and
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cook the pork scallops in batches until browned on both sides.
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Remove to a plate and keep warm.
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Add wine, vermouth or chicken stock to frypan and
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cook over high
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heat , scraping up the brown bits from bottom, until reduced by about half.
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Add lemon juice, rind, parsley, basil, thyme and oregano.
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Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
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Serve with noodles and a green steamed vegetable
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 308.1kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 1.5g8%
- Cholesterol 39.7mg14%
- Sodium 98142.1mg4090%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 6.7g27%
- Sugars 7.0g
- Protein 19.8g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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