Source: dLife

Pork tenderloins smothered in a lemon, parsley, caper broth.

Servings

0.33 cup Bread Crumbs, Italian style
4 boneless pork chops , trimmed (4-ounce each about 1/2 inch thick)
1 tbsp olive oil
0.25 cup shallots, chopped
1 cup low fat unsalted chicken broth
1 tbsp fresh lemon juice
3 tbsp chopped parsley , fresh (divided)
2 tsp capers
1 tsp grated lemon rind
0.12 tsp black pepper

1 Coat pork chops in breadcrumbs.
2 Pour oil in a frying pan and heat over medium-high heat. Place pork in pan and cook 2 minutes per side.
3 Remove pork from pan and set aside. Lower heat to medium.
4 Sauté shallots in pan for 30 seconds.
5 Pour in broth and juice and scrape bottom of pan to release browned bits.
6 Mix in 1 1/2 tablespoons parsley, capers, lemon rind, and pepper; simmer 1 minute.
7 Put pork back into pan and cook 3 minutes.
8 Serve pork with sauce and top with 1 1/2 tablespoons parsley.

This also works with veal, which is the original form of this dish.