Pork Piccata

"Pork Piccata combines lightly breaded browned pork in a light lemon, butter, and white wine sauce with shallots, garlic, capers, and parsley. I love to serve this dish over mashed potatoes or angel hair pasta with a sprinkle of freshly grated Parmesan cheese. If there are blackened pork bits in the pan, after removing the pork, let the pan cool and carefully wipe it clean with a paper towel. If you don’t cook with wine, skip it and add a couple more tablespoons of chicken broth. Capers are the immature flower buds from the caper plant, which grows wild in the Mediterranean. They grow in viny brambles similar to blackberries. They are briny, tart, and salty. They are the perfect accompaniment to pork with a lemon wine butter sauce."