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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
PORK PICATTA Sue Walters – Etowah County

2 pounds pork tenderloin
Salt and pepper
1 cup flour
2 cloves garlic, chopped
¼ cup olive oil
½ cup (1 stick) butter
¼ cup chopped parsley
2 lemons, juiced
½ cup white wine

Cut pork into 1/4-inch slices. Add salt and pepper to flour and lightly flour each side of slices. Set aside.
Place chopped garlic in a large skillet. Add olive oil and cook over medium heat 2 minutes. Add butter, parsley, and lemon juice. Increase heat to high and add pork. Cook 2 minutes, then add wine to pan. Turn slices and cook 2 minutes more.





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