In a large bowl, combine the pork pieces, almond flour, garlic salt, and a generous amount of black pepper.
Toss until the meat is lightly and evenly coated.
Gently shake off any excess flour mixture from the pork pieces.
In a large skillet, melt the butter over medium-high heat.
Once sizzling, add the pork in a single layer and cook for approximately 2 to 3 minutes per side, until golden brown.
Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a gentle boil.
Reduce the heat to medium and let the sauce simmer for about 3 to 4 minutes, allowing the pork to cook through.
Using a slotted spoon, transfer the cooked pork pieces onto a serving plate, leaving the sauce in the skillet.
Add the capers and fresh lemon zest to the skillet.
Continue to simmer for 3 to 5 minutes, or until the sauce has reduced and reached your desired thickness.
Pour the finished sauce over the pork medallions and serve immediately.
Don't crowd the pan. For a perfect golden-brown sear, cook the pork in batches if necessary. Overcrowding the skillet will steam the meat instead of searing it.
