Directions:
- Place each chop between 2 pieces of plastic wrap.
- With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
- (I don't have a mallet, so I use my rolling pin).
- Coat pork lightly with flour.
- Melt butter in a 12-inch nonstick frying pan over medium-high heat.
- When the butter sizzles, add pork.
- Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
- Transfer to a warm platter and keep warm while preparing sauce.
- Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
- Add wine, orange peel and orange juice.
- Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
- Pour sauce over pork to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.94 Kcal (1842 kJ) | ||
| Calories from fat | 184.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.48g | 32% | |
|---|---|---|---|
| Cholesterol | 116.28mg | 39% | |
| Sodium | 72.87mg | 3% | |
| Potassium | 796.79mg | 17% | |
| Total Carbs | 15.94g | 5% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 41.92g | 84% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 10% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 171.36 Kcal (717 kJ) | ||
| Calories from fat | 71.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 32% | |
|---|---|---|---|
| Cholesterol | 45.29mg | 39% | |
| Sodium | 28.38mg | 3% | |
| Potassium | 310.35mg | 17% | |
| Total Carbs | 6.21g | 5% | |
| Sugars | 2.57g | 26% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 16.33g | 84% | |
| Vitamin C | 9.8mg | 42% | |
| Iron | 0.7mg | 10% | |
| Calcium | 11.5mg | 3% | |
* 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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