Preheat the oven to 350 degrees F. If desired, tenderize the pork chops. My mom swears by this! I place the pork chops between two pieces of plastic wrap and gently pound them or roll them with a rolling pin a few times. You don’t want to make them too thin!

Season the pork chops all over with salt and pepper.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan.

Take each pork chop and dredge it through the flour, making sure it’s completely covered but shaking off any excess. Place it in the pan and cook it for 2 to 3 minutes, until golden brown.

Then flip and cook it for 2 minutes more. Transfer the pork to a plate or an oven-safe baking dish.

Once the pork is out of the pan, keep the skillet over medium-low heat and add the butter. Add the garlic and cook for 30 seconds. Add the lemon slices and lemon juice. Cook for 2 to 3 minutes, flipping the lemons in the pan. Add a pinch of salt and pepper.

Pour the lemon butter mixture over the pork in the baking dish. Or you can place the pork back in the skillet with the lemon butter.

I served the above with roasted asparagus - asparagus tossed in olive oil, salt and pepper and roasted for 10 to 15 minutes.