1. In a heavy skillet fitted with a lid, heat
3 tablespoons of the oil over med-high heat. Brown
the chops in the hot oil, cooking 2 or 3 at a time.
Cook for about 3 minutes on each side until nicely
brown. Transfer to a plate, season lightly with salt
and pepper, and cover with foil to keep warm.
2. Pour the fat from the pan and wipe it clean with
a paper towel. Heat the remaining 3 tablespoons of
oil in the pan. Cook the scallions for about 2 minutes,
stirring, until softened. Add the garlic and cook
for 30 to 40 seconds longer, just until fragrant.
Add the wine and herbs and cook, stirring, for 2 to
3 minutes until well mixed.
3. Return the chops to the skillet and turn them
once or twice to coat with the pan juices. Cover and
cook over medium heat for about 15 minutes or until
an instant-read thermometer inserted in a thick, meaty
chop registers 140°F for medium-rare meat. Baste the
meat several times during cooking.
4. Transfer the chops to a platter and cover to
keep warm. Put the cream in the hot skillet and stir
for a few moments to heat it. Pour the broth and cream
into the skillet and cook, stirring constantly, for
about 5 minutes until the sauce thickens, reduces
slightly, and is heated through. Taste for seasoning
and add more salt and pepper, if needed.
5. Pour the sauce over the chops and serve immediately.