Pork with Lemon-Caper Sauce
Lightly-breaded pork chops cook quickly for a fast and delicious weeknight dinner. Serve with orzo and green beans. **May want to double sauce.
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt $
- 3 tablespoons Italian-seasoned breadcrumbs
- 3 tablespoons preshredded fresh Parmesan cheese $
- 1/4 teaspoon black pepper
- 1 large egg white, lightly beaten $
- 4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick) $
- Cooking spray
- 2 teaspoons olive oil $
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon dry white wine
- 1/4 teaspoon grated lemon rind $
- 1 tablespoon fresh lemon juice $
- 2 teaspoons capers, rinsed and drained
1. Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.