I recommend keeping your pan heated between medium and medium-high for this recipe. Too hot and you will burn the flour and the center of your meat will not be fully cooked.
Also, remember to keep plenty of your pasta water for the sauce. If you forget and drain all the water, you can use a heaping tablespoon of flour mixed with cool water instead.
I made this recipe with boneless porkchops prepared in the same manner as directed in this recipe. Pork and chicken pair well with the strong lemon flavor and bite of the capers.
