Pork Cutlets With Capers

Name: Pork Cutlets With Capers
Ingredients: 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

9 ingredients

3 steps

Ingredients

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

Directions

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.