Pound the pork cutlets (or boneless pork chops) gently with a meat mallet to about 1/4-inch thickness.

In a bowl, combine the flour, salt, and pepper; dredge the pork in the flour mixture to coat thoroughly.

Heat the olive oil in a large skillet over medium heat; brown the cutlets for about 3 minutes on each side. Remove the meat to a plate.

To the skillet, add the butter, onion, and mushrooms; cook until the onions are translucent and mushrooms are tender. Add the garlic, cooked pork cutlets, tomatoes, chicken broth, parsley, and capers.

Simmer, uncovered, for 5 minutes. Cover and simmer for about 8 to 10 minutes longer, or until the pork is tender. Arrange pork over pasta or rice and top with the sauce.