Pork Scallops with Lemon and Herbs
Quick, easy and delicious. Sautéed pork cutlets served with a delectable white wine, lemon and herb pan sauce.
1 pound pork loin scallops or cutlets
1/4 cup all-purpose flour
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/2 cup white wine
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon oregano
- Dredge pork scallops in flour seasoned with salt and pepper. Shake off the excess.
- In a large heavy skillet, heat olive oil over medium-high heat and cook the pork until browned on both sides; set aside and keep warm.
- In same skillet add white wine and cook over high heat, stirring, until reduced by about half. Add lemon juice, grated lemon peel, chopped parsley, basil, thyme, and oregano. Return pork to skillet, turning until evenly coated and heated through.
Makes 4 servings.