Sauteed Lemon Pork
|Pork escalopes/Pork steak||8 Small, batted out until thin|
|Flour||1⁄4 Cup (4 tbs) (For Dredging)|
|Butter/Margarine||1 Ounce (30 Gram)|
|Green pepper||1 , thinly sliced|
|Dry white wine/Sherry||90 Milliliter (6 Tablespoon)|
|Lemon juice||1 Tablespoon|
|Chicken stock||6 Fluid Ounce (175 Milliliter)|
|Lemon||1 , peeled and thinly sliced|
1. Dredge pork with a mixture of flour, salt and pepper. Shake off the excess.
2. Melt the butter or margarine in a large hying pan and brown the pork, a few pieces at a time. Remove the meat and keep it warm.
3. Cook the peppers briefly and set aside with the pork.
4. Pour the wine or sherry and lemon juice into the pan to deglaze. Add the stock and bring to the boil. Boil for 5 minutes to reduce. Add the pork and peppers and cook for 15 minutes over gentle heat. Add the lemon slices and heat through before serving.