Directions:
- Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
- Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.19 Kcal (893 kJ) | ||
| Calories from fat | 79.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 14% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 475.46mg | 20% | |
| Potassium | 84.98mg | 2% | |
| Total Carbs | 11.38g | 4% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 15.93g | 32% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 107.88 Kcal (452 kJ) | ||
| Calories from fat | 39.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 14% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 240.59mg | 20% | |
| Potassium | 43mg | 2% | |
| Total Carbs | 5.76g | 4% | |
| Sugars | 0.46g | 4% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 8.06g | 32% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4mg | 1% | |
* 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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