"As far as simple sauces go, it doesn't get simpler—or more delicious—than lemon, butter, and white wine!" —Rach
Place the pork slices between sheets of plastic wrap and pound into 1/4- to 1/8-inch-thick medallions. Season the pork all over with salt and pepper. On a large shallow plate, mix the flour, granulated garlic, lemon zest, and thyme. Turn the pork in the flour to coat evenly. Transfer to another large plate as you coat the medallions.
Line a large rimmed baking sheet with foil. Set a wire rack inside the baking sheet.
In a large skillet, heat the EVOO, four turns of the pan, over medium-high. Working in batches, if needed, cook the pork, turning once, until browned on both sides, 4 to 5 minutes per batch. Transfer the pork to the baking sheet to drain while you make the sauce.
Add the sliced lemon, garlic, and capers to the skillet; stir for a minute. Whisk in the lemon juice, wine, and stock. Cook until reduced a bit, 3 to 5 minutes. Whisk in the butter to finish the sauce.
Transfer the pork to a platter or plates. Top with the sauce and garnish with the parsley. Serve with wilted spinach or roasted broccolini and crusty bread.