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Sautéed Lemon Pork

A perfect way to prepare this tender cut of pork. Butchers will bat out the meat for you.

Image of Sautéed Lemon Pork

8 small pork escalopes or steaks, batted out until thin
Seasoned flour for dredging
Salt and pepper
30g/1oz polyunsaturated margarine
1 green pepper, thinly sliced
1 lemon
90ml/6 tbsps dry white wine or sherry
1 tbsp lemon juice
175ml/6 fl oz chicken stock


Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 4


1. Dust the pork with a little of the seasoned flour. Shake off the excess.

2. Melt the margarine in a frying pan and brown the pork. Remove the meat and keep it warm.

3. Add the peppers to the pan and cook briefly, then set aside with the pork.

4. Cut all the peel and pith off the lemon and thinly slice the flesh.

5. Pour the wine or sherry and lemon juice into the pan to deglaze. Add the stock and bring to the boil. Boil for 3-4 minutes to reduce.

6. Add the pork and peppers and cook for 10-15 minutes over a gentle heat. Add the lemon slices and heat through before serving.

VARIATION:- Use red pepper instead of green pepper and add chopped spring onion.

CALORIES:- 370 kilocalories per serving.

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