4 shoulder or center‐cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
½ cup dry white wine
1 teaspoon garlic or 2 tablespoons minced shallot, onion, or scallion
½ cup chicken, beef, or vegetable stock (to make your own, see Quickest Chicken Stock; Beef, Veal, Lamb, or Pork Stock; or Vegetable Stock) or water, plus more if needed
1 tablespoon butter or more olive oil (especially if it's flavorful)
1 tablespoon freshly squeezed lemon juice or vinegar
Chopped fresh parsley leaves for garnish