Lemon Pork Scalop­pine with Lentils

Recipes+ - - Index -

SERVES 4 PREP 10 min­utes COOK 15 min­utes

NU­TRI­TION 1954kJ; 17g fat (4g sat); 45g pro­tein; 28g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve

400g pork siz­zle steaks,

halved cross­wise

¼ cup plain flour

2 ta­ble­spoons veg­etable

or olive oil

11/2 cups boil­ing wa­ter

1 large chicken stock cube Juice of 1 lemon, plus 1 lemon

ex­tra, sliced

2 x 400g cans lentils, rinsed ¼ cup chopped flat-leaf pars­ley

1 Toss pork in flour to coat, shak­ing off any ex­cess. Heat oil in a large fry­ing pan over high heat. Cook steaks for 2 min­utes each side or un­til browned. Re­move from pan.

2 Add boil­ing wa­ter, crum­bled stock cube and juice to pan. Bring to the boil, scrap­ing base of pan to dis­lodge any residue. Re­duce heat; sim­mer for

5 min­utes or un­til re­duced by half. Re­turn pork to pan with the lemon slices; sim­mer for 3 min­utes or un­til heated.

3 Heat the lentils in a small saucepan over low heat. Spoon onto serv­ing plates. Top with pork and lemon slices. Driz­zle with pan juices. Serve sprin­kled with pars­ley.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.