BACK TO RESULTS \\ Diet & Nutrition Recipes Lemon Rosemary Pork

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.

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.

Submitted by:

DaVita renal dietitian Carol from California.

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

Added Sugar

g

Kidney and kidney diabetic food choices

3 meat
1/2 fruit, low potassium

Carbohydrate choices

1/2

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