1. Season the pork chops generously with salt and pepper and refrigerate, uncovered, for at least 24 hours.

2. Warm the oil in a large cast iron skillet over medium-high heat. Sear the pork chops until golden-brown on the first side, about 4 minutes. Flip and cook until the second side is golden-brown, an additional 3 to 4 minutes. Turn the heat down the medium, add 3 tablespoons butter, 3 thyme sprigs, 2 rosemary sprigs, and the smashed garlic to the skillet and tilt the skillet and use a large spoon to baste the melted butter over the pork chops. After a few minutes, turn them and check the temperature. Continue basting and turning until the chops reach 140°F internal temperature.

3. Transfer the pork chops, garlic, and herbs to a cutting board and return the skillet to medium heat. Stir in the minced shallot and cook until softened, 2 to 4 minutes. Stir in the flour until a thick paste forms, about 30 seconds. Slowly whisk in the Woodbridge Pinot Noir, beef stock, the remaining thyme sprig, and ½ teaspoon salt.

4. Bring to a boil over high heat, then reduce to medium-high and continue boiling, stirring often, until the sauce reduces by about 75%. This will take about 10 minutes.

5. You can strain the sauce through a fine-mesh strainer for a smooth sauce or serve as is.

6. Slice the pork chops off the bone, cut into ¼-inch thick slices, and serve with sauce.