April 26, 2009

Lemon Caper Pork

This reminds me a lot of Lemon Chicken but with Pork. We both loved it!!

WW Points: 4

1 lb pork tenderloin or boneless chops, trimmed of fat
1/2 tsp ground black pepper
1/4 tsp salt
1 tbsp olive oil
3/4 c fat-free, less sodium chicken broth
3 tbsp capers
2 tsp fresh lemon juice
1 lemon, thinly sliced

If using tenderloin, cut into 8 slices, place pork slices between 2 sheets of plastic wrap and pound to a 1/4 inch thickness. Sprinkle pork with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes on each side or until browned.

Add broth and remaining ingredients to the pan; bring to a boil. Cook 2-3 minutes until liquid is reduced by half. Transfer pork to a serving platter. Spoon sauce and lemon slices, if desired over pork. Serve over a bed of whole wheat thin spaghetti or linguine for a complete meal.

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