From the Cooking Light, October 2001.

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

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

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