Directions:
- In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes.
- In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm.
- Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.04 Kcal (1399 kJ) | ||
| Calories from fat | 212.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.6g | 36% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 671.79mg | 28% | |
| Potassium | 561.15mg | 12% | |
| Total Carbs | 4.62g | 2% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 25.28g | 51% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 189.04 Kcal (791 kJ) | ||
| Calories from fat | 120.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 36% | |
|---|---|---|---|
| Cholesterol | 41.71mg | 25% | |
| Sodium | 380.18mg | 28% | |
| Potassium | 317.57mg | 12% | |
| Total Carbs | 2.62g | 2% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 14.31g | 51% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 1.2mg | 12% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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