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Pecan pork scallopini
Servings
4
Ingredients
65 ml (1/4 cup) flour
5 ml (1 tsp.) salt
5 ml (1 tsp.) pepper
3 ml (1/2 tsp.) cayenne
30 g (1 pound) duBreton thin pork loin cutlets
30 ml (2 tbsp.) melted butter
65 ml (1/4 cup) chopped pecans
65 ml (1/4 cup) brown sugar
250 ml (1 cup) heavy cream
5 ml (1 tsp.) salt
5 ml (1 tsp.) pepper
3 ml (1/2 tsp.) cayenne
30 g (1 pound) duBreton thin pork loin cutlets
30 ml (2 tbsp.) melted butter
65 ml (1/4 cup) chopped pecans
65 ml (1/4 cup) brown sugar
250 ml (1 cup) heavy cream
- In a large self-sealing plastic bag, mix flour, salt, pepper and cayenne.
- Add pork and shake well.
- Remove pork and shake off excess flour.
- Heat butter in a heavy skillet; add pork and cook over medium heat until golden brown on both sides.
- Remove pork to a warm plate and keep warm by covering with aluminum foil.
- Add pecans to skillet and sauté 1 minute.
- Add brown sugar and stir 1 minute.
- Add cream and heat to a boil; boil 1 minute, then reduce heat.
- Return pork to skillet, reheat quickly and serve pork with sauce spooned over.
Nutrient analysis per serving: Nutrient analysis per serving: 539 calories, 26.3 g protein, 17.6 g carbohydrates, 40.1 g fat, 20.1 g saturated fat, 164 mg cholesterol, 721 mg sodium, 68% calories from fat, 13% calories from carbohydrates
