MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Scaloppine w/Sugar Snap Peas
 Categories: Pork, Citrus, Vegetables, Poultry, Wine
      Yield: 4 Servings
 
    1/2 c  Flour
    1/4 ts (ea) salt & black pepper
      4    Boneless pork loin cutlets;
           - pounded to 1/4" thick
      1 tb Olive oil
    1/2    Lemon; in 8 to 10 slices
    3/4 c  White wine
    3/4 c  Chicken broth
    1/4 c  Capers; rinsed
      1 ts Butter
      2 c  Sugar snap peas
      1 c  Curly parsley; chopped
 
  Season the flour with the salt and black pepper; dredge
  the pork. Heat the oil in a 12-inch nonstick skillet over
  medium-high heat. Add pork to skillet and sear 2 to 3
  minutes on each side, until golden and no pink remains.
  Set aside on a plate.
  
  Add the lemon to skillet and cook 1 minute; turn and cook
  1 more minute. Add the wine, chicken broth, capers,
  butter, sugar snap peas and all but 1 tablespoon of the
  parsley. Simmer, stirring, 3 to 4 minutes, until peas are
  bright green and tender. Return pork to the skillet to
  coat with sauce. Top with reserved parsley and serve.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
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