Pork with Lemon-Caper Sauce

So D was really confused why this was on the list this week. I hate lemon caper stuff and he loves it. So I decided to be a nice wife and let him make it.
:)

Anyway, I was pleasantly surprised. It wasn't overly lemony and I could take off the capers. It was really good. D said it was easy to make.

We had with Basmati and Oven-Roasted Green Beans.

Pork with Lemon-Caper Sauce

Serve with orzo and green beans.

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.

Yield: 4 servings (serving size: 1 chop and 1 tablespoon sauce)

CALORIES 256 (35% from fat); FAT 10.1g (sat 3.3g,mono 4.9g,poly 0.8g); IRON 1.5mg; CHOLESTEROL 68mg; CALCIUM 82mg; CARBOHYDRATE 11.5g; SODIUM 419mg; PROTEIN 28.2g; FIBER 0.7g

Cooking Light, OCTOBER 2008