Pork scallopini

• 1½ lbs boneless, thin-cut pork chops
• sea salt and ground black pepper
• 1 tbsp olive oil
• 1½ oz. butter
• 2 tbsp capers
• 1 cup chicken broth
• 2 tbsp lemon juice
• 20 (12 oz.) cherry tomatoes
• 2 tbsp fresh parsley, chopped

1. Season the pork chops generously on both sides with salt and pepper.
2. Heat the olive in a large saute pan over medium-high heat. 
3. Add the pork to the pan and cook until browned on both sides and cooked through, about 2 minutes per side. 
4. Remove from the pan and cover to keep warm.
5. Reduce the heat to medium, then add the butter and capers to the same pan. 
6. Cook until the capers are hot and sizzling.
7. Add the chicken broth and lemon juice to the pan, then, using a rubber spatula, scrape up and mix in any bits stuck to the bottom.
8. Increase the heat to medium-high and bring to a boil. 
9. Boil until the sauce has been reduced by about half.
10. Reduce the heat to medium and add the tomatoes to the pan. 
11. Cook until soft and slightly blistered, about 3 minutes.
12. Plate the pork and pour the sauce over the top. 
13. Garnish with fresh parsley.