4 bone-in shoulder or center-cut loin pork chops (about 1 inch thick; about 2 pounds total), trimmed of excess fat
Salt and pepper
2 tablespoons olive oil
1/2cup dry white wine
1 tablespoon chopped garlic
1 tablespoon butter or more olive oil
1 tablespoon cider vinegar
Chopped fresh parsley for garnish
Instructions
Sprinkle the chops with salt and pepper. Put the oil in a large skillet over medium-high heat. When it’s hot, add the chops and raise the heat to high. Cook until they brown and release easily, about 2 minutes. Turn and brown the other side. Transfer the chops to a plate.
Reduce the heat to medium. Add the wine and garlic and cook, scraping the bottom of the pan, until the wine almost bubbles away, about 2 minutes. Return the chops to the pan and turn them once or twice in the pan juices. Add 1/2 cup water, adjust the heat so the liquid barely bubbles, cover, and cook until the chops are tender and slightly pink inside, but not dry, 5 to 10 minutes.
Transfer the chops to a platter. Stir the butter into the pan juices. Add the vinegar, taste, and adjust the seasoning. Pour the sauce over the chops, garnish with parsley, and serve.