Pork Piccata

3 Tbsp white whole wheat flour
1 tsp salt
1/2 tsp pepper
4 boneless pork loin chops
2 1/2 tsp olive oil
3/4 cup fat free chicken broth
1/4 cup fresh lemon juice
2 tsp corn starch
2 tsp butter
1 Tbsp capers, drained
1/2 tsp minced garlic
12 oz baby spinach

In a small bowl, combine flour, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle over both sides of pork chops, shaking off excess.

Heat 2 tsp oil in large nonstick skillet over med-hi heat. Add pork and cook until golden and cooked through, about 2 minutes per side. Set aside on a serving plate and cover to keep warm.

In a cup, whisk together broth, lemon juice, cornstarch, 1/4 tsp salt and 1/8 tsp pepper until blended. pour into same skillet and whisk to combine with pan dripings. Simmer until slightly thickened, about 1 min. Remove skillet from heat, stir in butter until melted. Stir in capers and spoon over chops. Cover to keep warm.

Heat remaining 1/2 tsp oil in same skillet over med-hi heat. Add garlic, cook stirring about 30 seconds. Add spinach to skillet until wilted and tender. About 2 mins. Sprinkle with remaining 1/4 tsp salt, pinch of pepper and serve with pork.

Serving size is 1 pork chop with 3 Tbsp sauce and 1/2 cup spinach.