Using a sharp knife, score the fat all around the pork chops to prevent curling.
Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
Place a large, heavy bottomed skillet over a medium-high flame and heat the oil.
When the oil is hot add the pork chops to the pan and cook for 3-4 minutes. Keep the chops moving around in the pan to prevent too much sticking.
Flip the chops over and cook for and additional 3-4 minutes. Remove to a plate and tent with foil.
If the pan looks dry add another drizzle of oil along with the shallots. Cook until the shallots begin to soften, about 3-5 minutes.
Add the wine, water/broth and capers to the pan and bring to a boil.
Squeeze in the juice of lemons and leave the lemon rinds to cook in the pan.
Add the butter to the pan. Once the butter has melted add the chops back in along with any juices that have collected on the plate. Lower the flame to medium and cook for 8-10 minutes, flipping the chops halfway through. Serve immediately.