Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the pork slices for 2-3 minutes per side until golden brown.
Lower the heat to medium, add the remaining butter, and sauté the garlic for about 30 seconds until golden. Pour in the white wine, lemon juice, and chicken broth, scraping up any brown bits.
Let the sauce simmer for 3-5 minutes until it slightly thickens. Stir in the capers and parsley, then return the pork to the skillet to warm through, spooning the sauce over the slices.