Finely chop garlic and in a small bowl stir together with herbs, salt, pepper, and 2 tablespoons oil. Pat chops dry and rub with all but 1-teaspoon herb mixture, reserving remaining for the sauce. Chill chops, covered, at least 15 minutes.
Preheat oven to 375 degrees.
Pat chops dry if necessary. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chops, about 3 minutes on each side and a few seconds on edges. Transfer browned chops to shallow baking pan. Roast chops in middle of oven until an instant read thermometer inserted horizontally into a chop registers 160 degrees, 15 to 20 minutes.
While chops are roasting, pour off any fat from skillet (do not wipe clean). Add wine and reserved herb mixture and deglaze skillet over high heat, scraping up brown bits, 1 minute. Boil wine mixture until reduced to about 1/4 cup, about 4 minutes. Add broth and boil until liquid is reduced by half, about 5 minutes.
Transfer chops to a heated platter. Pour any juices from baking pan into sauce and bring to a boil. Cut butter into pieces and add to sauce, swirling skillet until sauce is slightly thickened and butter is incorporated.
Serve chops with sauce.