Pork Scallops with Lemon and Herbs

Ingredients

• 1 lb thin pork scallop
• 1/4 cup all-purpose flour
• salt
• black pepper, Freshly Ground
• 2 tablespoons olive oil
• 1/2 cup white wine or chicken stock or vermouth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon, rind of, Grated
• 2 tablespoons fresh parsley, Chopped
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano

Directions

1. 1

   Dredge the pork scallops in flour seasoned with salt and pepper.

2. 2

   Shake off excess.

3. 3

   In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.

4. 4

   Remove to a plate and keep warm.

5. 5

   Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.

6. 6

   Add lemon juice, rind, parsley, basil, thyme and oregano.

7. 7

   Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.

8. 8

   Serve with noodles and a green steamed vegetable.