Fry the pork chops or cutlets in the oil until golden brown all over. Turn down the heat, and add the lemon zest, capers and half the parsley. Moisten with 3–4 tablespoons wine or water. Half cover the frying pan, and let the meat cook very gently for 15–20 minutes, until tender. Cooking time will depend on how thick the meat is, and which cut you have selected. Remove the meat from the pan, and keep it covered in a warm place while you make the sauce. Add the rest of the wine or water to the pan, and bring it to the boil, scraping up any caramelized residues, and reduce it until you have about 4 tablespoons. Stir in the cream, if using, and bring back to the boil. Season the sauce with salt, pepper and a little nutmeg, and stir in the rest of the parsley.
Serve the pork chops on heated dinner plates, with a spoonful of sauce. A purée of potatoes and garlic accompanies the meat very well, as do lentils.