Pork and Asparagus Scaloppine
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Flour gets a boost from lemon-herb dressing to coat thin-cut pork chops, cooked skillet-style with garden-fresh asparagus spears.
Ingredients
1/3 cup lemon-herb dressing
1/3 cup all-purpose flour
1 lb boneless thin-cut pork loin chops (about 6), cut in half
1/2 cup chicken broth
2 tablespoons lemon-herb dressing
3/4 lb fresh asparagus spears, trimmed, cut into 1-inch pieces (1 3/4 cups)
Instructions
Heat 12-inch nonstick skillet over medium-high heat. In separate shallow bowls, place 1/3 cup dressing and flour. Dip pork pieces into dressing; coat with flour. Add pork to skillet; cook 1 to 2 minutes on each side or until brown. Meanwhile, in small bowl, mix broth and 2 tablespoons dressing.
Reduce heat to medium; add broth mixture to skillet, moving pork with wooden spoon to scrape up any brown bits. Add asparagus; cover and cook 2 to 3 minutes or until asparagus is crisp-tender and pork is no longer pink in center.
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