RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5112
| View Recipe |
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| Recipe Name: |
Pork Scallopini - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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