RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1494
| View Recipe |
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| Recipe Name: |
Pork Scallopini |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Linguine with Garlic, Onions and Zucchini and Asparagus with Lemon Butter |
| Comments: |
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Ingredients:
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Directions:
Preheat oven to 200 degrees.
Dry meat with paper towels. Place flour in a pie plate or shallow dish. Place pounded chops in flour and dredge lightly, shaking off excess. Season each chop with salt and pepper to taste; set aside.
In a large skillet, melt 2 tablespoons butter with vegetable oil over medium-high heat. When the fat is hot, add pork and sauté quickly, 2 minutes. Using tongs, turn pork and cook another 2 minutes, or until lightly browned. Move pork to a platter and cover with foil; place in oven to keep warm.
Meanwhile, add lemon juice to skillet. Over medium heat, using a wooden spoon, scrape up any browned bits clinging to the pan. Add pepper to taste. Add remaining tablespoon of butter, stirring until it melts and thickens sauce, about 2 to 3 minutes.
Remove pork from the oven and dish onto dinner plates. Spoon butter sauce on each and sprinkle with thyme. Garnish with lemon slices. |
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Asparagus with Lemon Butter
(Add to shopping list) :
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Directions:
Trim asparagus of woody ends.
In a medium-sized saucepan fitted with a steamer basket, bring 1/2-inch of water to a gentle boil over medium heat. Add asparagus and steam for 5 to 7 minutes, or until tender when pierced with the tip of a knife.
Meanwhile, in a small saucepan, melt butter over medium heat. Add lemon juice and stir until sauce thickens, 2 to 3 minutes. Whisk in dill.
Drain asparagus in colander. Divide among dinner plates and top with lemon butter. |
Linguine with Garlic, Onions and Zucchini
(Add to shopping list) :
0.33 Cup basil, fresh chopped
0.75 Pound pasta, linguine
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Directions:
In a stockpot or large kettle, bring water to a boil, with 1 tablespoon oil and salt, for the pasta.
In a large skillet, heat 1/4 oil over medium high heat. Add onions and sauté 2 to 3 minutes, stirring. Add garlic and zucchini and sauté, stirring, 3 to 5 minutes.
Stir in the chopped basil and pepper to taste, turn into ovenproof dish, and keep warm in a 200-degree oven.
Slowly add pasta to boiling water and cook 4 to 5 minutes for fresh, or 8 to 12 minutes for dried, or until al dente. Turn pasta into colander to drain; dry stockpot.
Return pasta to stockpot over medium heat, stir in butter, and toss until melted. Transfer pasta to serving dish, spoon zucchini mixture over the top, sprinkle with parmesan. Serve. |
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| Nutrition per Serving: |
| Calories: |
355 |
Total Carbs: |
16.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
90.0 |
Fat: |
17.4 |
Protein: |
32.05 |
| Fiber: |
2.55 |
Sodium: |
654.38 |
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