Preparation

• Pat the chops dry with paper towels, and then season all over with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chops, and sear until browned on the bottom, about 4 minutes. Reduce the heat to medium, flip the chops, and cook to your desired doneness (125°F to 130°F for medium rare, 135°F to 140°F for medium), about 3 minutes more. Transfer to a serving platter, and tent with aluminum foil.
• Pour off all but 1 Tbs. of fat from the pan. add the garlic, and cook over medium heat until fragrant, about 15 seconds. Add the wine, scrape up the browned bits from the bottom of the pan, and simmer until almost evaporated, about 4 minutes. Pour in any accumulated lamb juices from the platter, add the butter, and whisk until combined.
• Remove from the heat, and stir in the zest and parsley. Season to taste with salt and pepper. Pour the sauce over the chops, and serve immediately.