Lemony pork scallopini
5
- Prep Time5 min
- Total Time5 min
- Makes3 servings
Ingredients
2 tbsp all-purpose flour
1/2 tsp Italian seasoning
1 pinch salt
6 centre-cut pork chops, preferably boneless
2 tbsp butter
1/2 cup chicken broth
1/2 small lemon
1 green onion, sliced
Instructions
Measure flour, seasoning and salt into a plastic bag. Trim fat from pork and cut out bone if there is one. If thicker than you'd like, gently pound to flatten. Melt butter in a large frying pan, preferably non-stick, over medium heat. Place 2 pieces of pork in bag. Hold top closed and shake to lightly coat. Add pork to pan. Coat remaining pork, in 2 batches, then add to pan. Cook until lightly golden, 2 to 3 minutes per side. Remove each piece to a large plate as it is done.
Pour broth into pan and turn heat to high. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Squeeze in juice from lemon. Boil, stirring often, until sauce is as thick as you like, 2 minutes. Return pork to pan. Turn to coat. Place on plates. Pour sauce overtop and sprinkle with onion.
Nutrition (per serving)
Calories 240, Protein 26.5g, Carbohydrates 5.2g, Fat 11.8g, Fibre 0.4g, Sodium 307mg.
Fast-fry pork chops are lean, but very succulent. A 3-oz (90-g) serving contains 119 calories compared to the same amount of veal, which comes in at about 180 calories. Try them in our version of an Italian classic!
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