Pork with Lemon and Capers

Ingredients
4 boneless pork loin chops, 3/4 inch thick (5 ounces each), well trimmed
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 lemon
1/2 cup chicken broth
2 garlic cloves, crushed with garlic press
1 tablespoon capers, drained
1/2 cup lightly packed fresh parsley leaves, chopped
1 tablespoon margarine or butter
lemon peel strips for garnish

Directions
1. Pat pork chops dry with paper towels. Sprinkle pork chops with salt and pepper.
2. Heat nonstick 12 inch skillet over medium high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer, until lightly browned on the outside and still slightly pink on the inside. Transfer pork to platter, cover with foil to keep warm.
3. Meanwhile, from lemon, grate ½ teaspoon peel and squeeze I tablespoon juice; set aside.
4. To same skillet, add chicken broth, garlic, capers, and lemon peel and juice; heat to boiling. Cook I minute, stirring often. Remove skillet from heat; stir in parsley with margarine or butter.
5. To serve, pour sauce over pork. Garnish with lemon peel. Makes 4 maindish servings.

Serve with steamed green and yellow baby squashes and a crispy baguette.