Pork Picatta

4 thin boneless pork chops (about 1 lb.total)

3 Tb. olive oil

1/3 cup flour

salt and pepper

1 cup chicken broth

2 Tb. lemon juice

2 Tb butter, cut into small pieces

1 Tb. finely chopped, seeded pepperoncini

thin lemon slices for garnish

Pound individual pork chops so that they are 1/4 inch thick. Heat oil in large skillet over high heat until hot. Combine flour and salt and pepper in shallow dish. Lightly coat pork chops in flour. Reduce heat of skillet to medium and and add pork chops. Saute chops until golden, about 2 minutes per side. Transfer to a plate and tent loosely with foil. In skillet, scrape up browned bits and add broth and lemon juice. Increase heat to high and let boil until slightly thickened. Return pork to skillet, turn often and let heat through, about 1 minute. Add butter and pepperoncinis. Once butter is melted, serve pork with sauce spooned over and lemon slices.

* Today's menu also calls for Greek Tossed Salad