Step 1

Season the chops very generously with kosher salt. Add a few twists of black pepper. In a freezer bag, add the remaining ingredients for the marinade. Add the chops and then marinate in the refrigerator for at least two, but preferably 4-6 hours.

Step 2

30 minutes before cooking, remove the chops from the refrigerator. Scrape off the marinade. Bring the chops to room temperature.

Step 3

In a braising dish (I use Le Creuset), or a skillet with lid, heat the oil over medium heat. Pat chops dry with paper towels (this is really important for getting the meat to brown). Brown the chops, about 4 minutes per side (don't worry if they aren't too brown, as they will continue to brown as they braise)

Step 4

Remove from heat to a plate. Pour off the oil, leaving the bits

Step 5

Over low heat, slowly melt 1 tbsp of the butter. Add the chops, close together, and cover.

Step 6

Cook, turning once or twice, until the internal temperature reaches 145 degrees. The time varies, but think about 25 minutes. Remove from heat and tent with foil

Step 7

Using a fat separator, skim off the fat, returning the juices to the pan.

Step 8

Turn up the heat to medium high and heat the juices, then add the wine. Deglaze the pan by stirring rapidly. Remove from heat, and stir in the ½ tbsp of butter.

Step 9

Return the chops to the pan to coat with the sauce. Garnish with parsley to serve.