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Pork and Asparagus Scaloppine

Pork and Asparagus Scaloppine
  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
Flour gets a boost from lemon-herb dressing to coat thin-cut pork chops, cooked skillet-style with garden-fresh asparagus spears.
Updated May 7, 2009

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)

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
370mg
16%
Potassium
440mg
12%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
9g
Protein
27g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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