2 (1-inch thick) bone-in pork chops (14 ounces each)
2 tablespoons olive oil, plus extra for coating pork chops
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
5 ounces cremini mushrooms, sliced
1 tablespoon roughly chopped fresh Italian parsley leaves
1/2 cup white vermouth
1 tablespoon unsalted butter
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