Heat the oil in a large nonstick skillet. Lightly season the pork chops with salt and pepper and cook over high heat until browned, 3 to 4 minutes. Turn the chops and sear until just cooked through, about 2 minutes; transfer to a platter.
Add the butter and garlic to the skillet and stir over moderate heat until the garlic softens, about 1 minute. Stir in the capers, lemon juice and chives. Spoon the sauce over the chops and serve.