First, place breadcrumbs in a shallow dish and dredge the pork chops. Heat olive oil in a large skillet over medium-high heat. Cook for two minutes on each side or until golden brown. Remove from the pan and reduce heat to medium. Next, add shallots to the pan and cook for 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 1/2 Tbs. parsley, capers, rind and pepper. Simmer for one minute. Return pork to pan and cook for three minutes or until thoroughly heated. Sprinkle pork with 1 1/2 Tbs. parsley.