4 - 6 thin sliced, boneless pork chops 2 T olive oil 1/4 c egg substitute 1/4 c flour 1/4 t each salt and pepper 2-3 sprigs fresh dill or 1 t dried dill 1 T capers 1 c white wine (the drier the better) 2 T lemon juice
Mix flour, salt and pepper. Preheat pan with oil over medium high heat. Coat chops in egg, then coat with flour mix. Cook in oil about 2-3 minutes each side until lightly browned(depending on thickness). Remove chops from pan. Add remaining ingredients to pan. Cook until wine is reduced - stir occassionally (be sure stir up all the drippings from the bottom of the pan). Return chops to pan and coat with sauce. Serves 4.