2) Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to an oven tray with a rack and bake in the oven for an additional 6-8 minutes.
3) Meanwhile, make the Madeira sauce. In same pan used to sear the chops, add half of the butter, the shallots, garlic and the mushrooms. Cook over medium-high heat until slightly caramelised.
4) Add the flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef stock and simmer for a few minutes.
5) Remove the pan from the heat and mix in the remaining butter and the fresh herbs. Heat until the butter has melted.
Remove the chops from the oven to a serving platter. Pour the sauce over the chops and serve.