Pork Scaloppine with Sugar Snap Peas

1/2 C flour
1/4 tsp salt or seasoning salt
1/4 tsp freshly ground pepper
4 boneless pork loin cutlets (about 1 lb) pounded to 1/4 inch thickness
1 tbsp olive oil
1/2 lemon cut lengthwise and sliced into 8 pieces
3/4 c white wine
3/4 C low sodium chicken broth
1/4 C capers, rinsed (i leave these out since i don't like them and dish tastes fine)
1 tsp butter
2 C sugar snap peas
1 C curly parsley, chopped

Season the flour with the salt and pepper; dredge the pork.  Heat the oil in a 12 inch nonstick skillet over medium high heat.  Add pork to skillet and sear 2-3 minutes on each side, until golden and no pink remains.  Set aside on a plate.
Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute.  Add the wine, chicken broth, capers, butter, sugar snap peas, and all but 1 tbsp of parsley.  Simmer stirring, 3-4 minutes until peas are bright green and tender.  Return pork to the skillet to coat with sauce.  Top with reserved parsley and serve.
From Fitness.com