Tenderize the pork chops gently, best to do this in a plastic bag. Season them with salt and all the other spices. Put them in the refrigerator for an hour or two. Heat oil in a pan, roll the steaks in a little flour and fry them until golden on both sides.
Transfer them to a tray with oil, put foil on, add a little white wine and put them to bake for about 1 hour. In the same tray, add the olive oil, oil and the rest of the wine. After a little while, top up with the broth and stir gently.
Optionally, thicken with 1 level tablespoon of diluted starch and add lemon juice and chopped olives. Season it with spices, parsley and remove it from the heat.
Serve the steaks topped with lemon sauce.