1. Prepare cauliflower rice according to package directions. Season with salt (in moderation) and pepper. Toss with half the parsley.
2. Meanwhile, set plastic wrap on bottom and top of pork chops. Pound with a mallet until 1/2-inch thick. In a shallow bowl, pour flour as well as salt and pepper, to taste. Dredge the pork chops in the flour.
3. Heat a heavy-bottomed pan or cast iron skillet and add 2 tbsp of the butter and half the oil. Sear the pork chops 2 at a time for about 4 min. on each side. Add the remaining oil in between batches. Set pork chops on a paper-towel-lined plate, loosely covered with foil to rest.
4. Reduce heat to low and add remaining butter, lemon juice, capers, and chicken broth to the pan. Bring to a boil and season with salt (in moderation) and pepper. Add pork chops back to the pan. Simmer for about 4 min., or until sauce thickens slightly. Divide pork chops among 4 plates. Pour pan sauce over the pork and top with remaining parsley. Serve with the cauliflower rice.
Per serving: 677 calories, 38g fat, 12g saturated fat, 135mg cholesterol, 1028mg sodium, 35g carbohydrate, 7g fiber, 5g sugar, 50g protein