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.
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.)
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.