Recipe by Barefoot Beachcomber
Adopted Recipe! Very good, try it with chicken too!
Top Review by Jen T
My husband & I really enjoyed this dish. I did leave out the thyme though as it is not a flavour that I like. I also think that you could use chicken or beef schnitzel in place of the pork and it would be just as great. I served it with a potato gratin and vegetables. Thank you for this really easy tasty recipe. Cheers
- 1 lb thin pork scallop
- 1⁄4 cup all-purpose flour
- black pepper, Freshly Ground
- 2 tablespoons olive oil
- 1⁄2 cup white wine or 1⁄2 cup chicken stock or 1⁄2 cup vermouth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon, rind of, Grated
- 2 tablespoons fresh parsley, Chopped
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
Directions See How It's Made
- 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.