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Pork with Artichokes and Capers

1 pound of pork tenderloin,  cut into 8 crosswise pieces
2 teaspoons of margarine
1 small shallot,  finely chopped
1 tablespoon capers, drained
1/4 cup of chicken broth
1 teaspoon of Dijon mustard
1 cup of artichoke hearts, drained, rinsed, halved
Fresh lemon slices (optional)
Chopped parsley (optional) 

Press each pork tenderloin piece to 1-inch thickness. Heat margarine in nonstick fry pan over medium-high heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm. Reduce heat to low. Add shallot and capers to same skillet. Cook 1-2 minutes, stirring frequently. Stir in chicken broth, mustard and artichokes; cook just until thoroughly heated, stirring occasionally. Spoon artichoke mixture over cooked pork pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley, if desired.

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