Pork with Lemon Dijon Sauce
Melt 2 tablespoons margarine in a large skillet.
Sauté sliced mushrooms over medium high heat for 2 to 3 minutes. Add the lemon juice and cook until the liquid is evaporated, 1 to 3 minutes. Remove the mushrooms from the skillet.
Add the remaining 2 tablespoons of margarine to the skillet.
Cook the pork scallops, half at a time, over medium high heat
for 1 to 2 minutes on each side. Add more margarine, if necessary.
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