Rating: 4.5 stars
131 Ratings
  • 5 star values: 70
  • 4 star values: 41
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 5

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.

    Advertisement
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.

  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts

233 calories; protein 21.1g; carbohydrates 7.8g; fat 10.1g; cholesterol 63.2mg; sodium 404.3mg. Full Nutrition
Advertisement