1

Combine flour, 1/2 tsp salt, and 1/4 tsp pepper on a plate; dredge pork in flour, coating both sides and shaking off excess.

2

Heat 2 tsp oil in a large skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook just until cooked through and golden, about 1 1/2 minutes per side; set aside on a platter and cover.

3

In a cup, whisk broth, lemon juice, cornstarch, 1/4 tsp salt, and 1/8 tsp pepper together until blended. Pour into same skillet and stir with a wooden spoon to scrape up browned bits from bottom of skillet. Simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon mixture over pork; cover to keep warm.

4

Heat remaining 1/2 tsp oil in same skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as it cooks down; add remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Cook, tossing, until wilted and tender, about 2 minutes more. Serve spinach with pork. Garnish with parsley, if desired.

5

Serving size: 4 slices pork, about 3 tbsp sauce, and 1/2 cup spinach