Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dredge the pork scallops in flour seasoned with salt and pepper. shake off excess. in a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides. remove to a plate and keep warm. add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half. add lemon juice, rind, parsley, basil, thyme and oregano. return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through. serve with noodles and a green steamed vegetable.

Target recipe: in a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess. in a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden. turn veal and saute 30 seconds more, or until pale golden and just springy to touch. transfer to a platter and keep warm, covered. add wine, lemon and capers to the skillet and simmer for 1 minute. swirl in butter and parsley and pour the sauce over the veal. serve with buttered rice and steamed broccoli and carrots.