Begin brining by putting the pork chops in a baking dish or a sealable plastic bag. Pour in buttermilk so that the chops are completely covered. Season with salt and pepper.

Cover or seal and refrigerate for at least 4 hours or overnight.

When the brining process is complete, preheat oven to 425 degrees.

Remove chops from buttermilk and pat dry, discard buttermilk.

In a large skillet, heat a drizzle of oil over high heat. Cook pork until golden on both sides – if there isn’t enough room in your skillet for all of the chops at once, you may need to work in batches, adding more oil as needed between batches.

Transfer chops to a baking dish and bake in the oven for 15 to 20 minutes or until just a hint of pink remains inside.

Let rest for 5 minutes.

Meanwhile, in the same skillet you used to cook the pork (leave any fat or browned bits in there), melt butter over medium heat.

Whisk in flour and cook, whisking for 3 minutes. Stir in thyme, stock, lemon juice and wine; bring to a boil. Add capers, reduce heat and simmer for 5 minutes. Pour over the pork chops to serve.