Herbed Pork Saute
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Marjoram leaves||1⁄2 Teaspoon, dried|
|Butterflied pork chops||1 1⁄2 Pound, cut into thin strips|
|Oil||4 Tablespoon, divided|
|Instant chicken bouillon granules||1 Teaspoon|
|Instant beef bouillon granules||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Frozen brussels sprouts||10 Ounce (1 Package)|
Mix flour, basil, marjoram, salt and pepper in large plastic food storage bag.
Shake to coat.
Heat 3 tablespoons Oil in large skillet.
Add pork and any remaining flour mixture.
Brown over medium-high heat.
Remove pork and drippings from skillet; set aside.
Dissolve chicken and beef bouillon granules in hot water.
Heat remaining 1 tablespoon Oil in large skillet.
Add onion and carrot.
Saute over moderate heat until tender.
Stir in pork, bouillon mixture and Brussels sprouts.
Heat to boiling.
Cook over moderate heat, stirring occasionally, about 10 minutes, or until Brussels sprouts are tender and pork is no longer pink.
Serving size: Complete recipe
Calories 2066 Calories from Fat 1258
% Daily Value*
Total Fat 139 g213.7%
Saturated Fat 44 g220.1%
Trans Fat 0 g
Cholesterol 450.2 mg150.1%
Sodium 5011 mg208.8%
Total Carbohydrates 72 g24.1%
Dietary Fiber 14.4 g57.7%
Sugars 13.6 g
Protein 135 g270.8%
Vitamin A 232.5% Vitamin C 301.2%
Calcium 17.2% Iron 96%
*Based on a 2000 Calorie diet