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Recipe tags: Pork, Quick, Stove Top

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Meats and seafood

Lemon Rosemary Pork 

Recipe submitted by DaVita renal dietitian Carol from California. 

Portions: 4  

Serving size: one cutlet, approximately 3 ounces, 1/4 cup sauce 

Ingredients

• 2 tablespoons all-purpose white flour
• 1/2 teaspoon pepper
• 1 pound pork cutlets
• 2 teaspoons olive oil
• 1 cup lemon juice
• 1/4 cup low-sodium chicken broth
• 1 tablespoon fresh rosemary, chopped
• rosemary twigs for garnish, lemon slices for garnish

Preparation

1. Mix flour and pepper in a zip-top bag.
2. Coat pork in the mixture, shake off excess.
3. Heat oil over medium-high heat.
4. Add pork, cooking for 2 to 3 minutes on each side, until golden brown and no longer pink in middle when tested with a sharp knife.
5. Remove to serving plate and cover with foil to keep warm.
6. Add lemon juice, chicken broth and rosemary to skillet. Stir and bring to a boil over high heat.
7. Boil for 3 to 4 minutes, or until slightly thickened. Pour the sauce over pork and serve right away.

Nutrients per serving

• Calories:  228
• Protein:  24 g
• Carbohydrates:  8 g
• Fat: 10 g
• Cholesterol: 69 mg
• Sodium: 51 mg
• Potassium: 378 mg
• Phosphorus: 160 mg
• Calcium: 18 mg
• Fiber: 0.5 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 1/2 fruit, low potassium

Carbohydrate Choices

• 1/2

Helpful Hints

• Pork cutlets are boneless, thin-sliced tender cuts of pork taken from the sirloin end of the loin. If unavailable, substitute boneless pork chops.
• If you are on a lower protein diet, adjust the portion to match your meal plan.

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