A riff on the classic, this flavor-packed piccata is ready in just about 15 minutes, making it an easy weeknight dinner winner when served alongside green vegetables or buttered pasta.

Ingredients

• 1 package smithfield roasted garlic and herb marinated fresh pork loin filet
• salt, plus more to taste
• freshly ground black pepper, plus more to taste
• 1/2 cup flour, plus more as needed
• 6 tablespoons butter, divided
• 6 tablespoons olive oil
• 4 tablespoons lemon juice
• 4 tablespoons chicken stock
• 4 tablespoons capers
• 3 tablespoons chopped parsley

Directions

1. Slice pork loin into 1/4-inch slices and lightly pound out until thin. Season pork slices with salt and pepper on both sides, and then dredge slices in flour, shaking off the excess.
2. Heat 4 tablespoons butter and the olive oil in large sauté pan over medium-high heat until hot. Sauté the pork slices for 3 minutes and flip, cooking the other side for 3 minutes, making sure that each side is nicely browned.
3. Remove pork to a plate and deglaze the pan with lemon juice, chicken stock, and capers, using a wooden spoon to scrape the bottom of the pan. Cook until the liquid reduces by about 1/3.
4. Season with salt and pepper, and stir in the remaining 2 tablespoons of butter to slightly thicken. Place pork on platter or plates and garnish with the lemon-caper sauce and parsley to serve.