Pork piccata with spaghetti

Ingredients:

• 220 g spaghetti
• 4 cups broccoli florets, halved or quartered (200g)
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• 1/4 tsp grated lemon zest + 3 tbsp lemon juice
• 4 natural pork chops on the bone (1 cm thick; weighing approximately 170 g each)
• 1 tbsp flour
• 3 tbsp. l. olive oil
• 1/3 cup dry white wine
• 2 tbsp. capers, dried

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the spaghetti and cook according to package directions until al dente, adding the broccoli 2 minutes before the end of the cooking time.
2. Pour off 0.5 cups of the pasta cooking water, then drain it in a colander. Return the pasta and broccoli to the pan. Add 1 tablespoon of butter, 2 tablespoons of parsley, lemon zest, and a generous pinch of salt and black pepper. Stir well, adding more cooking water if necessary to prevent the pasta from drying out.
3. Meanwhile, season the pork chops on both sides with salt and black pepper. Dredge them in flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well-browned and cooked through, about 4 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Carefully pour the wine into the pan and stir, scraping up any browned bits. Cook until the liquid has reduced by about half, then add the lemon juice and capers; bring back to a boil. Remove from the heat and add the remaining 2 tablespoons of butter and parsley, stirring until the butter has melted. Add any remaining juices from the pork to the pan. Season with salt and pepper to taste.
5. Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Drizzle with the sauce from the pan.