1. Slice pork loin into 1/4-inch slices and lightly pound out. Season pork slices with salt and pepper on both sides, and then dredge slices in flower, shaking off the excess.
2. Heat butter and olive oil in large sauté pan over medium-high heat until hot. Sauté pounded pork slices for 3 minutes and flip, cooking the other side for 3 minutes making sure that each side is nicely browned.
3. Remove pork to a plate and deglaze the pan with lemon juice, chicken stock and capers, also using a wooden spoon to scrape the bottom of the pan. Cook until reduced by 1/3.
4. Season with salt and pepper, and stir in the remaining 2 tablespoons of butter to slightly thicken. Place pork on platter or plates and garnish with lemon caper sauce and parsley to serve.