Pork Scallops With Lemon And Herbs

Elders “[lord] it over those allotted to [their] charge” (1 Pet. 5:3) when they think the church is there to serve them, place demands on the church that are unprofitable, desire personal fame and glory from the ministry, add or subtract from Scripture making their word more important, dominate others through power and intimidation, sinfully use the church, have a haughty demand for compliance or drive the church versus leading the church.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	4	Servings

INGREDIENTS

1	lb	Thin Pork Scallops
		Salt
2	T	Olive Oil
2	T	Fresh Lemon Juice
2	T	Fresh Chopped Parsley
1/4	t	Dried Thyme
1/4	c	All-purpose flour
		Freshly Ground Black Pepper
1/2	c	White Wine
1	t	Grated Lemon Rind
1/2	t	Dried Basil
1/4	t	Dried Oregano

INSTRUCTIONS

Instead of using white wine, you can use vermouth or chicken stock.
Dredge the pork scallops in flour seasoned with salt and pepper.  Shake
off excess. In a large heavy frypan, heat oil over medium-high  heat
and cook the pork scallops in batches until browned on both  sides.
Remove to a plate and keep warm. Add wine, vermouth or chicken  stock
to frypan and cook over high heat, scraping up the brown bits  from
bottom, until reduced by about half. Add lemon juice, rind,  parsley,
basil, thyme and oregano. Return pork scallops to frypan,  turning
occasionally, until well coated in the sauce and heated  through. Serve
with noodles and a green steamed vegetable. Serves 4.  From The
Gazette, 91/02/20.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 116 Calories From Fat: 61 Total Fat: 6.9g Cholesterol: 0mg Sodium: 75.8mg Potassium: 58.2mg Carbohydrates: 7.8g Fiber: <1g Sugar: <1g Protein: <1g