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1
Boil pasta according to the directions on the package.
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2
Season the pork with pepper only (there will be enough salt from the capers).
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3
Dredge the pork in flour and shake off the excess.
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4
In a large 10- or 12-inch skillet over medium high heat, melt 2 tablespoons of the butter with 3 tablespoons olive oil.
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5
When butter and oil start to sizzle, add 2 or 3 pieces of the pork (dont crowd the pan) and cook for 34 minutes.
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6
When pork is browned, flip and cook other side for 3 minutes.
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7
Remove and transfer to a plate.
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8
Melt 2 more tablespoons butter and add the remaining olive oil.
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9
When butter and oil start to sizzle, add the other 2 pieces and brown both sides in same manner.
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10
Remove pan from heat and add to the plate.
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11
Reduce heat to medium low and add the lemon juice, stock and capers.
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12
Bring to a boil, scraping up the brown bits from the pan for extra flavor.
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13
Check for seasoning.
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14
Return all the pork to the pan and simmer for 5 minutes.
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15
Again, remove pork to the platter.
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16
Add remaining butter to the sauce and whisk vigorously.
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17
Pour sauce over the pasta, and pork and garnish with parsley (if youre into that sort of thingI, for one, am not).
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18
Enjoy!
