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1
Finely chop garlic and in a small bowl stir together with herbs, salt, pepper, and 2 tablespoons oil.
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2
Pat chops dry and rub with all but 1-teaspoon herb mixture, reserving remaining for the sauce.
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3
Chill chops, covered, at least 15 minutes.
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4
Preheat oven to 375 degrees.
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5
Pat chops dry if necessary.
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6
In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chops, about 3 minutes on each side and a few seconds on edges.
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7
Transfer browned chops to shallow baking pan.
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8
Roast chops in middle of oven until an instant read thermometer inserted horizontally into a chop registers 160 degrees, 15 to 20 minutes.
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9
While chops are roasting, pour off any fat from skillet (do not wipe clean).
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10
Add wine and reserved herb mixture and deglaze skillet over high heat, scraping up brown bits, 1 minute.
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11
Boil wine mixture until reduced to about 1/4 cup, about 4 minutes.
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12
Add broth and boil until liquid is reduced by half, about 5 minutes.
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13
Transfer chops to a heated platter.
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14
Pour any juices from baking pan into sauce and bring to a boil.
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15
Cut butter into pieces and add to sauce, swirling skillet until sauce is slightly thickened and butter is incorporated.
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16
Serve chops with sauce.
