Mix together the salt, pepper and minced thyme. Dry the pork chops with paper towels and season on both sides with the salt mixture.
Heat a large heavy skillet over medium heat. Add the oil and heat until oil shimmers. Add the chops to the pan and brown well on both sides until cooked through—about 5-7 minutes per side. Remove chops to a plate and cover to keep warm.
Drain any fat from the skillet, then melt 2 tablespoons of the butter in the pan until it sizzles. Now add the onion and garlic and saute for about a minute.
Sprinkle in the flour and cook, stirring for 2 minutes. Now whisk in the wine and the stock. Raise the heat to high and brings the sauce to a boil scraping up any browned bits at the bottom of the pan.
Reduce heat to medium and simmer, uncovered, until the liquid is reduced by half. This will be about 10 minutes.
Stir in the drained capers, parsley and the lemon zest; simmer about 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted then place the chops back in the pan to heat through.
You can substitute 1/4-1/2 tsp dried thyme for the fresh.