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Easy Pork and Asparagus Scaloppine

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“I saw this recipe in a Pilsbury cookbook. I'm posting it so I can have it on hand whenever I need it. I tend to lose recipes!! This sounds easy and yummy!!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 13 cup wishbone lemon garlic and herb salad dressing
  • 13 cup flour
  • 1 lb boneless pork chop, thin cut and cut in half
  • 12 cup chicken broth
  • 2 tablespoons lemon garlic and herb salad dressing
  • 34 lb fresh asparagus spear, trimmed and cut into 1-inch pieces

Directions

  1. Heat a non-stick skillet over med. high heat.
  2. In separate bowls, place 1/3 cup dressing in one and flour in the other.
  3. Dip pork pieces into dressing; coat with flour. Add pork to skillet, cook 1 - 2 minutes on each side or until brown.
  4. Meanwhile, in a small bowl, mix broth and 2 tbsp of dressing.
  5. Reduce heat to medium, add broth mixture to skillet, moving pork with wooden spoon to scrape up any brown bits.
  6. Add asparagus; cover and cook 2 - 3 mintues or until asparagus is crisp tender and pork is cooked.
  7. Serve with buttered angel hair or fettuccine and a nice Caesar salad.
  8. *You could use chicken for a change, that's what I'm gonna try. :).

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