5
2 tbsp all-purpose flour
1/2 tsp Italian seasoning
1 pinch salt
6 centre-cut pork chops, preferably boneless
2 tbsp butter
1/2 cup chicken broth
1/2 small lemon
1 green onion, sliced
Measure flour, seasoning and salt into a plastic bag. Trim fat from pork and cut out bone if there is one. If thicker than you'd like, gently pound to flatten. Melt butter in a large frying pan, preferably non-stick, over medium heat. Place 2 pieces of pork in bag. Hold top closed and shake to lightly coat. Add pork to pan. Coat remaining pork, in 2 batches, then add to pan. Cook until lightly golden, 2 to 3 minutes per side. Remove each piece to a large plate as it is done.
Pour broth into pan and turn heat to high. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Squeeze in juice from lemon. Boil, stirring often, until sauce is as thick as you like, 2 minutes. Return pork to pan. Turn to coat. Place on plates. Pour sauce overtop and sprinkle with onion.
Calories 240, Protein 26.5g, Carbohydrates 5.2g, Fat 11.8g, Fibre 0.4g, Sodium 307mg.
Fast-fry pork chops are lean, but very succulent. A 3-oz (90-g) serving contains 119 calories compared to the same amount of veal, which comes in at about 180 calories. Try them in our version of an Italian classic!