Pork Scaloppine Perugina

• 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• 1/4 cup all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons olive oil, divided
• 1 tablespoon capers, rinsed and drained
• 2 ounces very thin slices proscuitto, cut into 1/4 inch strips
• 2 garlic cloves, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon all-purpose flour
• 1 1/2 cups dry white wine
• 1 1/2 tablespoons grated lemon rind
• 1 teaspoon finely chopped fresh sage
• 4 canned anchovy fillets, drained, rinsed, and chopped
• 4 cups hot cooked fresh fettuccine (19-ounce package)

1. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; saute 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk. Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally. Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.
3. Heat 1 tablespoon oil in pan over medium-high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.

center, allpurpose, freshly ground black pepper, olive oil, capers, garlic, chicken broth, flour, white wine, lemon rind, fresh sage, anchovy

Taken from www.myrecipes.com/recipe/pork-scaloppine-perugina (may not work)