Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and drizzle with olive oil. Toss to coat and season with salt and pepper. Bake in the oven for 8-12 minutes or until cooked to your preference (12 for fork tender or 8 for al dente.)

Meanwhile, place the pork chops on a meat-safe cutting board or mat. Cover with plastic wrap or cloth and pound them out with a meat pounder or the side of a heavy can.

In a plate or shallow bowl, mix the almond flour, salt, and pepper. Add the pork chops to the flour, one at a time, and flip to coat both sides. Set aside.

Heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, place two of the pork chops in the skillet and cook for 3 to 5 minutes per side or until golden brown. Remove the pork pieces and set aside. Add the remaining oil and repeat with the remaining pork chops. Set aside with the other cooked pork chops.

Wipe out any black bits from the skillet and add the sage, chicken broth, capers, lemon juice, lemon slices, and bring to a boil. Let reduce by half, about 5 minutes, and then add the pork chops back to the pan.

Serve the pork chops alongside the butternut squash noodles.