PORK PICCATA FOR DINNER

Tried a new recipe last night ... other than reducing the amount of capers, it's a keeper.

1/2 pound of  boneless pork loin, sliced into four pieces

1-1/2 TB whole wheat flour

3/4 teas lemon pepper

1 TB butter (I added a splash of olive oil as well)

2 TB red wine

2 TB lemon juice

2 TB capers (turned out saltier than we like, next time will use 2 teas)

Pound the pork slices thin, I used a small saucepan.  Combine flour and lemon pepper; dredge pork slices on both sides.  Melt butter over medium-high heat; quickly saute porking, turning once until golden brown, about 5 to 6 minutes.  Add wine and lemon juice to skillet; and cook for at most two minutes (I added a splash of water, most of the wine-juice evaporated when it hit the pan).  Remove pork and keep warm.  Scrape all the browned bits off bottom of pan and cook for a couple more minutes until sauce thickens a bit.  Add the capers and serve the sauce on top of each cutlet.  Serves two.