Pork Piccata

This is a Cooking Light recipe and here's my version:

4 3/4 inch thick pork chops
3/4 cups flour
1 t Italian herbs
salt
a lemon
2 shallots
parsley

Take each pork chop to a cutting board and pound it with the bottom of a mason jar/glass or a meat mallet until it's about twice the area. Soak with lemon juice. Set aside.

Mince the shallots and a quarter bunch of parsley. Set aside.

Mix flour, spices, salt in a plate. Dredge the pork through this flour mixture and immediately saute on medium in olive oil for two minutes a side.

Put the finished pork chops on a plate.

Put some chicken broth or white wine in the bottom of the pan, the shallots, and the parsley and about a third of the juice of a big lemon, salt and pepper. Let this simmer for about three minutes. Put the pork chops back in and let them heat through.

Mmmm. Serve with rice, lentils and rice, or roasted potatoes and a big green salad. Easy, but a little fancy for a weeknight.