Lemon-Caper Pork Medallions

1. 1

   Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat.

2. 2

   In a

3. 3

   over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.

4. 4

   Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

* Per serving · 4 servings · Values may vary.

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