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Peel and finely chop the shallot and garlic cloves. Finely chop the parsley and squeeze the juice from half a lemon. Pat the pork chops dry using paper kitchen towels and season them with pepper and salt.
Coat the pork chops with flour and make sure they're completely covered.
Heat olive oil in a large skillet. Cook the pork chops beautiful golden brown on both sides and transfer them to a plate. Shortly cook the chopped shallot and garlic in the skillet, add a knob of butter if you like and add an extra tablespoon of flour.
Pour in juice of half a lemon and white wine and stir well with a whisk until the sauce is smooth. Add a bit of water along with chopped parsley and add the pork chops back to the skillet.
Let it simmer until the sauce has reached the desired thickness. Make sure you don't overcook the pork chops, otherwise they tend to get dry. Serve with cooked potatoes and a salad, enjoy!