Directions

1. For the sauce, in a small bowl combine broth, lemon zest, lemon juice, oregano, capers (if desired), cornstarch and garlic; set aside.
2. Season pork chops with salt and pepper to taste. In a large nonstick skillet heat oil over medium-high heat. Add chops; cook 1 to 2 minutes per side or until browned. Remove from skillet.
3. Reduce heat to medium. Stir broth mixture, and add to skillet, scraping up brown bits. Cook and stir 1 minute. Return chops and juices to skillet. Cook 2 to 3 minutes or until juices run clear (155°F), turning once. Transfer chops to a platter, spoon sauce over chops, and serve.