Rating: 3.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3

Scallions are used three ways: in a sauce, as a vegetable, and as a garnish. The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.

Rozanne Gold
Recipe by Cooking Light November 2017

Gallery

Caitlin Bensel

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.

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  • Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.

  • Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

316 calories; fat 21.6g; saturated fat 4.8g; mono fat 13.4g; poly fat 2.2g; protein 24g; carbohydrates 7g; fiber 2g; cholesterol 62mg; iron 2mg; sodium 436mg; calcium 67mg.
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