Pork Scallops with Lemon and Herbs

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

Ingredients Nutrition

Directions

  1. Dredge the pork scallops in flour seasoned with salt and pepper.
  2. Shake off excess.
  3. In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.
  4. Remove to a plate and keep warm.
  5. 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.
  6. Add lemon juice, rind, parsley, basil, thyme and oregano.
  7. Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
  8. Serve with noodles and a green steamed vegetable.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a