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Mince the garlic clove into small pieces. By combining the first five ingredients, including the garlic, you’ve just made a rub. Rub this mixture over both sides of the pork chops.
In a large nonstick skillet, heat the butter and oil over medium-high heat and then brown the chops on both sides. Remove the chops from the pan.
Use the same skillet you heated the chops in to bring the wine to a boil and then stir it to loosen the browned bits. Cook the wine uncovered until it’s reduced to ½ cup. Next, add the chops and return the pan to a boil. Reduce the heat and cover to continue simmering the chops until the pork is tender. This will be an additional six to eight minutes. Sprinkle the chops with parsley. Editor’s Tip: Apple juice will also work if you don’t have white wine on hand.