Place the breadcrumbs in a shallow dish.
Dredge pork in breadcrumbs.
Heat olive oil in a large skillet over medium-high heat.
Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
Add shallots to pan; cook 30 seconds.
Stir in broth and juice, scraping pan to loosen the browned bits.
Stir in 1 1/2 tablespoons parsley, capers, rind, and pepper; simmer 1 minute.
Return pork to pan; cook 3 minutes or until thoroughly heated.
Sprinkle pork with 1 1/2 tablespoons parsley.
Dredge pork in breadcrumbs.
Heat olive oil in a large skillet over medium-high heat.
Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
Add shallots to pan; cook 30 seconds.
Stir in broth and juice, scraping pan to loosen the browned bits.
Stir in 1 1/2 tablespoons parsley, capers, rind, and pepper; simmer 1 minute.
Return pork to pan; cook 3 minutes or until thoroughly heated.
Sprinkle pork with 1 1/2 tablespoons parsley.
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