Herbed Pork Saute Recipe
Herbed pork saute is a skillet cooked pork recipe. Prepared with thin strips of pork, the herbed pork saute is flavored with onions and made with added carrots and brussels sprouts. Herbed with basil and maroram, the herbed pork saute can be served with rice or noodles.
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 1 1/2 pounds butterflied pork chops, cut into thin strips
4 tablespoons Oil, divided
1 teaspoon instant chicken bouillon granules
1 teaspoon instant beef bouillon granules
1 cup hot water
1/2 cup coarsely chopped onion
1/2 cup chopped carrot
1 package (10 ounces) frozen
Brussels sprouts
Directions
Mix flour, basil, marjoram, salt and pepper in large plastic food storage bag.
Add pork.
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.
Set aside.
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.
Cover.
Cook over moderate heat, stirring occasionally, about 10 minutes, or until Brussels sprouts are tender and pork is no longer pink.
Add pork.
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.
Set aside.
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.
Cover.
Cook over moderate heat, stirring occasionally, about 10 minutes, or until Brussels sprouts are tender and pork is no longer pink.
