3 pork chops , (bone in, 1 ½″-thick)
Salt and pepper, for seasoning
1 teaspoon Italian Seasoning
2 tablespoon butter, (divided)
5 cloves garlic, chopped
¼ cup dark brown sugar
¼ cup white wine
1 teaspoon Italian seasoning (or herbs such as thyme, rosemary)
Fresh parsley, for garnish
Preheat the oven to 375 degrees F. Pat dry the the pork chops with a paper town and season generously with salt, and pepper and Italian seasoning on each side;
On medium high heat, melt 1 tablespoon of butter in the oven proof skillet. Cook pork chops until bottom side is golden brown, about 4 minutes.Turn and cook on other side about 3 more minutes. Remove from skillet.
To the now empty skillet, add second tablespoon of butter. Once melted, add garlic and cook for 1 minute until fragrant. Add brown sugar and wine and cook on medium heat until well combined. Add salt, pepper and more herbs (such as Italian seasoning) at this point. Taste the sauce.
Return chops to the skillet and spoon the sauce on top of each chop.
Transfer the skillet to the oven and roast the pork chops until cooked through (internal temperature of 140F to 145F on the meat thermometer) for about 6 to 8 minutes depending on the thickness of the meat. Remove the pork chops from the skillet and let rest for 5 minutes.
Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Garnish with fresh parsley and let the chops rest for at least 5 minutes before serving.