Pork Piccata (A Lighter Version)

• 1/3 cup Italian seasoned breadcrumbs
• 4 ounces boneless center cut pork chops, trimmed (about 1/2 inch thick)
• 1 tablespoon olive oil
• 1/4 cup chopped shallot
• 1 cup reduced-sodium fat-free chicken broth
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh parsley, divided in half
• 2 teaspoons capers
• 1 teaspoon grated lemon peel
• 1/8 teaspoon black pepper

1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium high heat. Cook the pork for 2 minutes per side or until golden brown. Remove pork from pan, Reduce heat to medium.
2. Add shallots to pan, cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind and black pepper, cook 3 minutes or until thoroughly heated. Sprinkle pork with remaining parsley. Serve pork with sauce.

italian seasoned breadcrumbs, center, olive oil, shallot, chicken broth, lemon juice, fresh parsley, capers, black pepper

Taken from www.food.com/recipe/pork-piccata-a-lighter-version-492747 (may not work)