Pork Scallops with Lemon and Herbs

Yields:	4 servings
Rate this Recipe

Be the first to add a photo of this recipe!

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.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

I had to find this recipe (again) as my family LOVED it the last time I made it! What a great way to use left-over chicken.