Season pork chops with salt and pepper. Sprinkle both sides of pork chops with flour, shake off the excess.

Heat olive oil in a large skillet over medium-high heat. Add pork chops in a single layer and cook until browned, about 4-5 minutes; flip and cook 5 minutes more, or until browned and just cooked through. Transfer to a serving platter or plate and set aside.

Add minced garlic to the same skillet. Cook for 1 minute, or until fragrant.
Add wine (or broth), lemon juice, and capers. Bring to boil.

Cook until the sauce has thickened, scraping up any browned bits.

Turn off heat and add butter. Stir until the butter is melted and fully incorporated into the sauce.

Add the pork chops back to the skillet and spoon the sauce over the top.

Garnish with parsley and lemon slices. Serve.