Recipe courtesy of George Rasovsky

1/3 cup Italian-seasoned bread crumbs
4 (4-ounce) boneless center-cut loin pork chops, trimmed about 1/2-inch thick
1 tablespoon olive oil
1/4 cup chopped shallots
1 cup fat-free, low-sodium chicken broth
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley, divided
2 teaspoons capers
1 teaspoon grated lemon rind
1/8 teaspoon black pepper

Place the bread crumbs in a shallow dish. Dredge pork chops in bread crumbs. Heat olive oil in large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce to medium. Add shallots to pan; cook 30 seconds. Stir in broth and lemon juice. Scrape pan to loosen the browned bits. Stir in 1-1/2 tablespoons parsley, capers, rind and pepper; simmer 1 minute. Return pork to pan; cook for 3 minutes or until meat is thoroughly heated. Sprinkle pork with remaining 1-1/2 tablespoons parsley and serve. Serves four. (Serving size: 1 pork chop and 2 tablespoons sauce.)