Season pork chops on both sides with salt and pepper. Set aside.
Add oil to cast iron or similar (don't use non-stick) skillet, and preheat over medium high heat. Just as oil starts to shimmer, add the pork chops to the oil, and press them down firmly in order to get as much surface area to contact the hot pan. Be careful not to over crowd the chops in the pan.
Cook the chops for about eight minutes total, flipping once at the halfway point. Remove them from the pan and set aside when they are golden brown. Reduce heat to medium.
To the hot skillet, add the sliced shallot and stir to cook until translucent, about five minutes. Then, deglaze the bottom of the pan with the white wine and cook down for an additional three minutes.
Add butter, tomatoes, garlic, and red pepper and continue to cook for one minute before adding the heavy cream, chicken stock. Reduce heat to low and allow the sauce to reduce by about half, until you can drag a spoon through it and make a trough.
Add the pork chops back to the sauce, along with the rosemary. Allow to cook until pork chops reach the desired internal temperature, top each chop with ½ tablespoon butter and serve hot.