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|1 lb||pork chops, boneless|
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|3 Tbsp||olive oil|
|1/2 c||all purpose flour|
|1/2 stick||butter, unsalted|
|1 1/2 Tbsp||lemon juice, fresh|
|1 1/2 Tbsp||Capers, small|
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add oil and heat until it shimmers.
Stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, pat chops dry and dredge in flour, knocking off excess.
Cook chops in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes.
Add lemon juice, capers, and 1/4 teaspoon each of salt and pepper to butter in skillet
Return chops to skillet, coat in sauce, and heat through