I get many requests for really fast recipes from friends who, like me, are moving at the speed of light. When I create a recipe that only takes 15 minutes, is healthy, delicious and child-friendly, I feel like I have hit the jackpot. This recipe is not only all of those things, but it’s also under 10 dollars for the entire dish. It doesn’t get much better than that. See this recipe on Nashville’s News Channel 5 on “Talk of the Town” Thursday 11 a.m. where I will be preparing budget-friendly skillet meals.
Lemon Pork with Mushrooms
11/2 pounds boneless, skinless pork loin chops, thinly sliced
1/2 teaspoon sea salt
1/4 freshly ground pepper
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
Vegetable cooking spray
1 cup sliced fresh mushrooms
2 tablespoons capers
2 tablespoons Italian parsley
1. Season pork with kosher salt, pepper and drizzle with 2 tablespoons lemon juice.
2. Heat oil in a large lightly greased nonstick skillet over medium-high heat; add pork and mushrooms; cook 2 to 3 minutes on each side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley and capers; cook 1 more minute. Garnish with lemon slices, if desired.