Pork Piccata

1/3 cup Italian-seasoned breadcrumbs
4 boneless center-cut loin pork chops, trimmed
1 tbsp. olive oil
1/4 cup chopped shallots
1 cup chicken broth
1 tbsp. fresh lemon juice
3 tbsp. chopped fresh parsley
1 tsp. grated lemon rind
1/8 tsp. white pepper

Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive
oil in a large skillet over medium-high heat. Cook the pork for 2 minutes
on each side or until golden brown. Remove pork from pan. Reduce heat to medium.

Add shallots to pan; cook 30 seconds. Stir in broth and juice, scraping pan to
loosen the browned bits. Stir in half of the parsley, rind, and pepper;
simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly
heated. Sprinkle pork with remaining parsley.