Pork and Asparagus Scaloppine

Flour gets a boost from lemon-herb dressing to coat thin-cut pork chops, cooked skillet-style with garden-fresh asparagus spears.

  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4

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)
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved