Pork and Vegetable Piccata
Source: 501 delicious diabetic recipes
Trim fat from pork; cut pork into 16 pieces
Place pork between 2 sheets of plastic wrap; flatten to 1/4 inch thickness
Coat large nonstick skillet with cooking spray; add oil and place over medium-high heat
Add broccoli and next 5 ingredients; saute for 6 minutes or until crisp-tender
Add 2 tablespoons lemon juice and toss well
Transfer vegetable mixture to a plate and keep warm
Coat skillet with cooking spray and place over medium-high heat
Add 1/3 of pork, cook 2 minutes on each side or until done
Drain on paper towels; place on plate with vegetables and keep warm
REPEAT with remaining pork
Wipe drippings from skillet
Add Broth, lemon zest and garlic to skillet, scrape bottom of skillet with wooden spoon to loosen brown bits
Bring to a boil, cook 2 1/2 minutes then remove from heat
Stir in remaining lemon juice, capers and paprika
Spoon over pork and vegetables
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 888 | ||
Calories from Fat: 463 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 303.7mg | 93 % | |
Sodium 402.1mg | 14 % | |
Potassium 1897.8mg | 50 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 12.7g | ||
Protein 87.1g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 888
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