Pork Scallops with Lemon and Herbs

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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