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Wednesday, November 11 2015

Every day across the country, home cooks hear a chorus of "what's for dinner?" as hungry family members peer into bubbling pots and sizzling pans. Let's face it: We all need easy meals to be delivered quickly to our dinner tables. There's always excited anticipation behind the question, since now that Americans have embraced cuisines from around the world, dinner can mean anything.

1/2   cup   flour
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
4      boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
1    tablespoon   olive oil
1/2     lemon, cut lengthwise and sliced into 8 to 10 pieces
3/4   cup   white wine
3/4   cup   low-sodium chicken broth
1/4   cup   capers, rinsed
1    teaspoon   butter
2    cups   sugar snap peas
1    cup   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.

Per Serving: cal. (kcal) 415, Fat, total (g) 21, sat. fat (g) 7, carb. (g) 21, fiber (g) 3, pro. (g) 27, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email

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