Whisk together flour and seasonings in a shallow dish. Dredge the pork chops (or your choice of protein) in the flour mixture, coating evenly; set aside.
Heat 2 Tablespoons of butter on medium-high in the skillet. Cook the pork chops until brown, about 2-3 minutes per side for 1/2" thick pieces (adjust cooking times for your choice of protein). Remove the pork chops from the pan and set aside.
Meanwhile, cook the angel hair pasta. Drain. Mix with dash of olive oil and Pecorino.
Add 1 Tablespoon butter to skillet, saute garlic. Pour the wine into the skillet, scraping browed pieces from the bottom and sides of the pan. Simmer wine until it is reduced by half, about 5 minutes. Whisk in the vegetable broth, lemon juice, lemon slices and capers. Cook for 5 minutes over medium-high heat. Stir in remaining 2 Tablespoons butter and parsley. Continue cooking sauce till thickens, about 10 minutes. Tastes and adjust per liking.
To serve, arrange pork chops on plate, add a serving of pasta in a “nest” (twirl a fork of pasta into a ladle and gently slide the “nest" of pasta on the plate). Arrange some slices of lemon on the pork chops and generously spoon sauce over pork chops. Garnish with extra parsley. Enjoy.