Cut pork against grain into twelve 1/2-inch slices; press each to flatten slightly. Combine flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper in a shallow dish. Dredge pork. Heat 2 teaspoons oil in a large skillet over medium-high heat; add half the pork. Cook until lightly golden, about 2 minutes. Turn and cook 1 minute more; set aside. Repeat with remaining pork, using another 2 teaspoons oil.

Add minced garlic to empty skillet, stir 20 seconds. Add wine; cook 3 minutes. Add chicken broth; cook 2 minutes.

Meanwhile, heat another large skillet over medium-high heat. Add remaining oil and sliced garlic. Saute 1 minute. Add remaining salt and black pepper, then spinach in batches; saute, tossing, 3 minutes.

Remove skillet with sauce from heat. Stir in butter, lemon juice, capers and parsley. Divide spinach among four plates. Place 3 slices pork on each; top with sauce.