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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.
30 minutes before cooking, remove the chops from the refrigerator. Scrape off the marinade. Bring the chops to room temperature.
In a braising dish, or a skillet with lid, heat the oil over medium heat. Pat chops dry with paper towels. Brown the chops, about 4 minutes per side.
Remove from heat to a plate. Pour off the oil, leaving the bits.
Over low heat, slowly melt 1 tbsp of the butter. Add the chops, close together, and cover. Cook, turning once or twice, until the internal temperature reaches 145 degrees.
Remove from heat and tent with foil.
Using a fat separator, skim off the fat, returning the juices to the pan. 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. Return the chops to the pan to coat with the sauce. Garnish with parsley to serve.