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1
Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
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2
Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
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3
Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
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4
Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
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5
In the same skillet, reduce heat to low and melt butter.
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6
Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
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7
Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
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8
Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
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9
Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.
