from Cooking Light, October 2003

4 (4oz.) boneless center cut loin pork chops (3/4″ thick)
1/4 C. flour
1/2 tsp. Pepper
4 tsp. Olive Oil, divided
1 T. Capers, rinsed and drained
2oz. very thin sliced Prosciutto, cut into 1/4″ strips
2 cloves Garlic, thinly sliced
1/2 C. Chicken Broth
1 tsp. Flour
1 1/2 C. White Wine
1 1/2 T. grated Lemon Rind
1 tsp. finely chopped fresh Sage
4 canned Anchovy Fillets, drained, rinsed and chopped
4 C. hot cooked fettuccine (1 9oz. package of fresh pasta)

Place each piece of pork between 2 sheet of heavy duty plastic wrap and pound each piece to 1/2″ thickness using a meat mallet or rolling pin. Combine flour and pepper in shallow dish. Dredge pork in flour mixture. Heat 1 tsp. oil in a large non stick skillet over medium-hgh heat. Add capers, proscuitto and garlic, sauté 3 minutes. Combine broth and 1 tsp. flour, stirring well with a whisk. Add broth mixture, wine, rind, sage and anchovies to pan and cook 10 minutes, stirring occasionally. Pour sauce in a bowl and keep warm; wipe pan clean with a paper towel. Heat 1 T. oil in pan over medium high heat. Add pork to pan and cook 2-3 minutes on each side, or until done. Add sauce back to pan, cook 30 seconds, or until fully heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place one cup pasta on each of 4 plates; top each with one chop.

Yield: 4 servings
Serving Size: 1 C. Pasta with sauce + 1 pork chop

Calories: 421
Fat: 14.4g
Fiber: 1.7g