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45 minutes
Prep: 10 minutes
Cook: 30 minutes
87 calories per serving view nutrition facts
4 servings
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| 1 | pound | pork scallops | thin |
| 1/4 | cup | flour, all-purpose | |
| 1 | x | salt | |
| 1 | x | black pepper | freshly ground |
| 2 | tablespoons | olive oil | |
| 1/2 | cup | white wine | |
| 2 | tablespoons | lemon juice | fresh |
| 1 | teaspoon | lemon zest | grated |
| 2 | tablespoons | parsley leaves | fresh, chopped |
| 1/2 | teaspoon | basil | dried |
| 1/4 | teaspoon | thyme | dried |
| 1/4 | teaspoon | oregano | dried |
Dredge the pork scallops in flour seasoned with salt and pepper.
Shake off excess. In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.
Remove to a plate and keep warm.
Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.
Add lemon juice, rind, parsley, basil, thyme and oregano.
Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
Serve with noodles and a green steamed vegetable.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 3% | Vitamin C | 10% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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