Lemon Pesto

Lemon Pesto

Ingredients:
1 tablespoon (14 g) butter
6 thin boneless loin pork chops

Directions:
(about 1/14 pounds, or 570 g)
2 teaspoons lemon-pepper seasoning
/12 cup (120 ml) white wine or low-sodium
chicken broth
3/
4
cup (195 g) refrigerated or jarred basil pesto
Melt the butter in a large skillet over medium-high heat.
Pat dry the cutlets and coat all over with the lemon pepper.
Add to the pan and cook until browned, about 1 minute per
side. Add the wine or broth to the pan, stir, and simmer until
the wine reduces in volume slightly, 1 to 2 minutes. Reduce
the heat to medium-low and simmer until the pork is no
longer pink, 1 to 2 minutes. Remove the cutlets to a platter or
plates and cover to keep warm. Stir the pesto into the pan.
Serve the sauce over the cutlets.
Prep =2 minutes Cook = 8 minutes Yield = 4 to 6 servings
58 The Spaghetti Sauce Gourmet
p58 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
049-070.qxd 7/29/06 3:11 PM
15 MINUTES OR LESS
Pork Chops in
Provençal
Tomato Sauce
If you skip chopping the olives here (which you
can do with smaller olives), this recipe requires
absolutely no chopping at all.