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 two minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
Add the shallots to pan, cook for 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, let simmer 1-2 minutes.
Place Pork on plate, cover with sauce
Originally Submitted
3/11/2010
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