Bring pork chops to room temperature. Make small cuts between the fat and meat, then season with salt and pepper.

Slice garlic thinly and remove the core.

Heat salad oil and garlic in a pan over low heat until crispy, then remove garlic chips. Place pork chops with the presentation side down and cook over medium heat until browned. Flip, add thyme, cover, and steam on low heat for 10–12 minutes until cooked through. Plate the pork chops and thyme.

Wipe excess oil from the pan with a paper towel. Add white wine, butter, and salt, then simmer over medium heat to evaporate alcohol. Stir in parsley to make the white wine sauce.