Flour gets a boost from lemon-herb dressing to coat thin-cut pork chops, cooked skillet-style with garden-fresh asparagus spears.
Pork and Asparagus Scaloppine
- Prep Time 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)
Instructions
-
Step1Heat 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.
-
Step2Reduce 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
310
Calories
14g
Total Fat
27g
Protein
19g
Total Carbohydrate
9g
Sugars
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
1Tips from the
Pillsbury Kitchens
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