pork chops, boneless
lemon juice, fresh
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