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Pork Scaloppini Perigina

INGREDIENTS:¼ cup all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
4 boneless pork loin chops, cut 3/4 inch thick (about 4 oz. each)
1 Tbsp. olive oil
1 Tbsp. capers, rinsed and drained
2 cloves garlic, minced
1-½ cups dry white wine
1 Tbsp. grated lemon peel
½ tsp. dried sage leaves
4 oz. thinly sliced Prosciutto di Parma, cut into ¼X 2inch strips
1 Tbsp. chopped parsleyDIRECTIONS:Combine flour, salt and pepper on sheet of waxed paper. Lightly dredge pork chops in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat until hot. Add pork chops and cook on both sides until golden, about 8 minutes. Transfer to a plate, set aside. Drain fat from skillet; add capers and garlic. Cook, stirring over medium heat for 2 minutes. Add wine, lemon peel and sage; bring to a boil. Return pork chops to skillet. Cook over high heat until pork is heated through and sauce is reduced by half, about 8 minutes. Stir in Prosciutto di Parma and parsley. Arrange pork on a serving platter, and spoon sauce over. Serve with warm barley or lentils, if desired.SERVINGS:4 servingsFrom:Chef/owner Mario Batali, Po and Babbo Restaurants in Manhattan