Pork Scallops With Lemon and Herbs           



Ingredients:
1 lb Thin Pork Scallops
1 x Salt
2 tbs Olive Oil
2 tbs Fresh Lemon Juice
2 tbs Fresh Chopped Parsley
1/4 t Dried Thyme
1/4 cup All-purpose flour
1 x Freshly Ground Black Pepper
1/2 cup White Wine
1 t Grated Lemon Rind
1/2 t Dried Basil
1/4 t Dried Oregano
Method:
Dredge the pork scallops in flour seasoned with salt and pepper. Shake off excess. In a large heavy fry pan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides. Remove to a plate and keep warm. Add wine, vermouth or chicken stock to fry pan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half. Add lemon juice, rind, parsley, basil, thyme and oregano. Return pork scallops to fry pan, turning occasionally, until well coated in the sauce and heated through. Serve with noodles and a green steamed vegetable. Serves 4.

*Instead of using white wine, you can use vermouth or chicken stock.