I love to cook - but sometimes it's a challenge to find healthy recipes that have everyday ingredients. A pet peeve of mine is having to run to the store because you don't have that one special ingredient the recipe calls for.
I've found the "Cooking Light" magazine to be very helpful with dishes that are easy to prepare with everyday ingredients. Another book that is a staple in our house is "Saving Dinner the Low-Carb Way". One of our favorite recipes is Pork Picatta (it's sooo easy) and reminds me of Bryan's chicken recipe.
4 boneless pork chops (about 1/2" thick)
2 tablespoons butter, divided
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons whole wheat flour
1/3 cup chicken broth (I use low-fat, low-sodium)
Juice from 1 large lemon
1 tablespon capers
Place the pork chops two at a time, in a large zipper-topped plastic bag. Using the bottom of a skillet, flatten the cops to 1/4 inch thick (I usually place them on a lined cutting board, place wax paper over the top and pound with a meat mallet - much easier).
In a skillet, melt half the butter and olive oil together over meduim-high heat. Salt and pepper the pork on both sides. Dredge the pork in the flour.
Saute the pork on each side at least 4 to 5 minutes, or until nicely browned. Remove the pork from the pan and keep warmed (I use a warming drawer - but a plate with a lid works as well).
To the skillet add the chicken broth and whisk-up the browned bits off the bottom of the pan, cooking for about 1 minute. Now add the lemon juice and cook for another 1 to 2 minutes or until slightly reduced. Add the capers and remaining butter, and return the pork to the skillet, turning to coat. Serve with sauce spooned over the top.