1. Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add olive oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.
2. Reduce heat to medium. Add water or wine and garlic and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Turn heat to low and cover, cooking until chops are tender but not dry, 10 to 15 minutes. (When theyre done, their juices will run slightly pink.)
3. Transfer pork to a platter and cover to keep warm. Add 2 tablespoons or more freshly squeezed lemon juice to the skillet (some capers are good here too) and 2 tablespoons butter. Once the butter is melted, spoon the sauce over the chops and garnish with chopped fresh parsley. Makes 4 servings.