Instructions: Trim fat from pork, and cut crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.

Coat a large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add broccoli and next 5 ingredients; saute 6 minutes or until crisp-tender. Remove from heat. Add 2 tablespoons lemon juice; toss well. Spoon vegetable mixture onto a serving platter; set aside, and keep warm.

Recoat skillet with cooking spray; place over medium-high heat until hot.

Add one-third of pork; cook 2 minutes on each side or until done. Repeat procedure with remaining pork. Place pork on serving platter with vegetable mixture.

Add broth and next 3 ingredients to skillet; scrape bottom of skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 2-1/2 minutes.

Remove from heat; stir in remaining lemon juice, capers, and paprika.

Yield: 4 servings (serving size: 3 ounces pork, 1 cup vegetables, and 3 tablespoons sauce).

Serving Ideas : Spoon over vegetables and pork.

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