Heat oil in a large nonstick skillet over medium-high heat. Season chops with salt and pepper; sauté 3 minutes per side. Remove to a plate.
Stir cornstarch into the broth; add to skillet and simmer 1 minute until thickened. Add in capers, lemon juice and pork chops. Cover and simmer 3 minutes or until internal temperature registers 145 degrees F. Stir in parsley.
Serve chops with cooked spaghetti and steamed broccoli. Spoon sauce over spaghetti.