pork scaloppini

last week i had purchased some boneless pork loin chops and was thinking of of what I could make with them. and then came pork scaloppini, with a side of orzetti pasta (cooked in chicken broth). it was quite.. YUM.

INGREDIENTS:
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
4 boneless pork loin chops, cut 3/4 inch thick (about 4 oz. each)
1 Tbsp. olive oil
1 Tbsp. capers
1 Tbsp. chopped green olives
2 cloves garlic, minced
1-½ cups dry white wine
1 Tbsp. grated lemon peel

DIRECTIONS:Combine flour, salt and pepper on sheet of waxed paper. Lightly dredge pork chops in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat until hot. Add pork chops and cook on both sides until golden, about 8 minutes. Transfer to a plate, set aside. Drain fat from skillet; add capers, olives and garlic. Cook, stirring over medium heat for 2 minutes. Add wine, lemon peel; bring to a boil. Return pork chops to skillet. Cook over high heat until pork is heated through and sauce is reduced by half, about 8 minutes. ENJOY!