"Rachael Ray's Pork Piccatapork-piccata-recipe"

Ingredients

• 1 ½ lb. boneless pork tenderloin, sliced into eight 3/4- to 1-inch pieces
• Salt and pepper or white pepper
• 1 ¼ cups flour
• 1 tsp. granulated garlic
• 1 tbsp. lemon zest
• 1 tbsp. ground thyme or dried thyme
• ¼ cup EVOO
• 1 lemon, very thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ cup drained capers
• ¼ cup fresh lemon juice
• ½ cup white wine
• ½ cup chicken stock
• 4 tbsp. butter
• A handful of fresh flat-leaf parsley, chopped, for garnish