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Pork and Asparagus Scaloppine

(18)
  8 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings
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Flour gets a boost from lemon-herb dressing to coat thin-cut pork chops, cooked skillet-style with garden-fresh asparagus spears.

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)

Steps

  • 1 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.
  • 2 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.
  • 1 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.
  • 2 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.

Expert Tips

Serve with buttered egg noodles or fettucine and purchased Caesar salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
370mg
370%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
0%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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