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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.04 Kcal (1072 kJ) | ||
| Calories from fat | 136.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 23% | |
|---|---|---|---|
| Cholesterol | 27.87mg | 9% | |
| Sodium | 2.9mg | 0% | |
| Potassium | 180.74mg | 4% | |
| Total Carbs | 12.41g | 4% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 14.11g | 28% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 152.04 Kcal (637 kJ) | ||
| Calories from fat | 80.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 23% | |
|---|---|---|---|
| Cholesterol | 16.55mg | 9% | |
| Sodium | 1.72mg | 0% | |
| Potassium | 107.32mg | 4% | |
| Total Carbs | 7.37g | 4% | |
| Sugars | 0.91g | 6% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 8.38g | 28% | |
| Vitamin C | 4.5mg | 13% | |
| Iron | 0.5mg | 5% | |
| Calcium | 40.4mg | 7% | |
* 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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