Pork and Asparagus Scaloppine

  • Prep 30 min
  • Total 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)

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
130
% Daily Value
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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