Pork Cutlets With Capers

• 1 pork tenderloin (1 pound)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil, divided
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup white wine or reduced-sodium chicken broth
• 2 tablespoons capers, drained
• 1 tablespoon minced fresh parsley

1. Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a
2. over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
3. Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.

pork tenderloin, allpurpose, salt, pepper, olive oil, chicken broth, white wine, capers, parsley

Taken from www.tasteofhome.com/recipes/pork-cutlets-with-capers/ (may not work)