Lemon-Caper Pork Medallions

Directions

• 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.
• In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
• 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.