I really like the combination of lemon juice and capers - salty and tangy. Enjoy!
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 lbs. pork tenderloin, sliced into 1/4-inch thick patties (or thin-cut pork chops)
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
1 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers
Combine the flour and 1/4 teaspoon each of salt and pepper in a sealable plastic bag. Place the pork in the bag and shake until well-coated.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in two batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side. Transfer the meat to a plate. Add the garlic to the same skillet cooking for 2-3 minutes (until just starting to turn golden), then add the wine and cook 4-5 minutes or until the wine is reduced by about half.
Add the chicken broth, lemon juice, capers, and remaining salt and pepper to the wine and cook until the mixture has reduced slightly, an additional 3 to 4 minutes. Return the pork to the skillet and heat until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.