Pork Medallions With Olive-Caper Sauce

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, shaking off the excess flour. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork; cook 2 minutes on each side. Remove pork from pan; keep warm.

Add wine to pan, scraping the pan to loosen browned bits. Stir in broth, olives, capers, and parsley; bring to a boil. Stir in remaining 1 tablespoon olive oil; cook 4 minutes. Serve sauce over pork.