This is an amazing and tasty pork dish. It can be as easy or as difficult as you want to make it. I've changed it up a bit to make it much simpler and less time consuming. As well, I adjusted the sauce in order to thicken it up a bit, yet keep the rich buttery lemony flavor. I like to serve this with steamed carrots and pork stuffing or baked potatoes.
Season pork with salt and pepper. (or any of your favorite seasonings to taste)
Dredge in 1/2 c. flour. (Reserving the other 1 T. for the sauce, later)
In a large skillet, heat oil over medium heat.
Cook the pork chops 2 to 3 minutes on each side or until golden brown. Transfer to a warm plate. (Do not cover. This will cause the breading to get soft). I heat my oven and then shut it down so that it is slightly warm and place the plate of pork chops in the oven.
Drain excess oil from skillet, except for approximately 1/2 tablespoon.
Replace pan back on the stove top and add 1 T. butter and 1 T. flour to the reserved oil in pan. Stir until combined.
Add the white wine and lemon juice, stirring constantly. Cook, while stirring, until the sauce starts to thicken.
Add the capers and the remaining tablespoon of butter, stirring slowly to incorporate.
Serve with the sauce over the chops or on the side. It's all a matter of preference. (I like mine over my chops. D.H. likes his on the side.)