• Pat the pork chops as dry as you can with kitchen paper to remove any excess water. Generously, season both sides of the chops with salt and pepper.
• Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of oil and heat until the oil is shimmering.
• Place the pork chops in pan, working in batches if the pan is not big enough to fit the chops in a single layer with plenty of space around them. Sear on each side between 4-6 minutes until sides are nicely golden and firm with a little give to the touch. Transfer to plate and let rest at least 5 minutes while you make sauce.

For the Pan Sauce

• Discard all but 2 tablespoons remaining fat from skillet, then return skillet to heat. Reduce heat to medium-low.
• Allow skillet to cool slightly, then add minced shallots. Sauté shallots, stirring frequently, approximately 2 to 3 minutes or until softened.
• When shallots have softened, add the white wine to deglaze skillet. Stir to incorporate wine, making sure to scrape up any browned bits of chicken that might be stuck to bottom of skillet.
• Increase heat under skillet to medium-high. Allow mixture to boil until liquid is reduced by 50%. If you're using just chicken stock, increase the heat but skip this step and add all the stock at the same time.
• Add chicken stock to skillet and bring liquid to boil again. Boil mixture until liquid has reduced by 50%. Mixture should be slightly thick, resembling sauce rather than soup.
• Stir in the fresh herbs of choice, then remove skillet from heat. Allow the mixture to cool slightly, then add butter and whisk until it has completely melted. Taste the sauce and add salt as desired.
• Serve the rested pork chops in the sauce.