from Cooking Light<\/i>, October 2003<\/p>\n
4 (4oz.) boneless center cut loin pork chops (3\/4″ thick)
\n1\/4 C. flour
\n1\/2 tsp. Pepper
\n4 tsp. Olive Oil, divided
\n1 T. Capers, rinsed and drained
\n2oz. very thin sliced Prosciutto, cut into 1\/4″ strips
\n2 cloves Garlic, thinly sliced
\n1\/2 C. Chicken Broth
\n1 tsp. Flour
\n1 1\/2 C. White Wine
\n1 1\/2 T. grated Lemon Rind
\n1 tsp. finely chopped fresh Sage
\n4 canned Anchovy Fillets, drained, rinsed and chopped
\n4 C. hot cooked fettuccine (1 9oz. package of fresh pasta)<\/p>\n
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, saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing Size: 1 C. Pasta with sauce + 1 pork chop<\/p>\n
Calories: 421
\nFat: 14.4g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n