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You obviously raised the bar too high for yourself. I'm sure the pics are fine, even if not up to your normal snuff!
The flouring of the pork made my sauce thicken nicely at the last minute. I also deglazed the pan instead of wiping all of it out between pork and the next steps. Worked well, although my spatula got caught on a few leftover "bits" of pork while sauteeing the zest/capers/rosemary and I ended up flicking stuff out of the pan. Oops.
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -