Here is the step-by-step pictorial how-to for the pork chops Piccata in the Nov'11 to Nov'12 photo-recap post :)
Dredge 4 pork chops with seasoned flour (salt and pepper, and for a little extra oomph and if you have it powdered loomi), and brown them on both sides in 2 tbsp of melted butter. The taste of butter makes a real difference here, so I really would not recommend oil.
Set the browned chops on a plate and add a finely chopped shallot in the same pan (with remaining butter and brown bits and juices) and cook until soft. This step will start to deglaze the juices from the pan.
Then add a half-glass of white wine (I used Pinot Grigio, which I also drank with the meal afterwards) and the same amount of chicken broth, a finely chopped clove of garlic and a half a cup of capers.
Once the pan is deglazed and the shallots and garlic are soft, put the chops back into the pan and cook all the way through (about 7-8 minutes).
At this point, the liquid will combine with the flour and thicken the sauce. If the sauce gets too dry before the pork is cooked, add a little chicken stock, 1 tbsp at a time. Squeeze the juice of half a lemon (fresh) into the pan right before plating.
Serve with starch of choice. I used a store-bought mix of quinoa and wild rice, but mashed potatoes, fresh pasta or plain rice would be fine too. If so inclined, you can also serve with green veggies such as green beans. I think that would work well with this dish.
Sprinkle a few parsley leaves and voila!