Pre-heat the oven to 375°F.
Using a paper towel, pat dry the pork chops; season generously with salt, pepper and Italian seasoning on each side.
In an oven proof skillet, over medium high heat, melt 1 tablespoon of butter.
Place pork chops in the skillet; cook until bottom side is golden brown; about 4 minutes.
Turn and cook on other side about 3 more minutes; remove from the skillet.
To the now empty skillet, add second tablespoon of butter.
Once butter has melted, add garlic and cook for 1 minute until fragrant.
Add brown sugar and wine; cook on medium heat until well combined.
At this point, add salt, pepper and more herbs (such as Italian seasoning).
Taste the sauce; adjust seasonings as required.
Return chops to the skillet and spoon the sauce on top of each chop.
Transfer the skillet to the oven and roast the pork chops until cooked through; internal temperature of 140°F to 145°F on a meat thermometer; usually about 6 to 8 minutes depending on the thickness of the meat.
Remove from the oven and remove the pork chops from the skillet; let rest for 5 minutes.
Transfer the cooked pork chops to a plate and pour any pan juices over the top.
Garnish with fresh parsley and let the chops rest for at least 5 minutes before serving.
