I love this dish...capers are one of my favorite things to cook with. It's a simple recipe and hard to mess up!
Pork Chops with Lemon-Caper Sauce
modified from Cooking Light
Yield: 4 servings
1/4 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons Italian-seasoned breadcrumbs
2 tablespoons pre-shredded 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*)
2 teaspoons olive oil
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3 teaspoons capers, rinsed and drained
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.
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.
Make sure you use a meat tenderizer to pound the pork until it is fairly thin, then you won't be as worried about it cooking through.
This doesn't make for great leftovers - it's much better right after cooked. But it is truly delicious served with some asparagus and brown rice. Enjoy!