Heat the Oil and Aromatics: In a large cast-iron or heavy-bottomed stainless-steel skillet set over medium-low heat, place 2 tablespoons extra-virgin olive oil, sliced garlic, and bay leaves. Cook, stirring, until the garlic is lightly golden, and the oil is infused with the aroma of garlic and bay leaf, about 5 minutes. Transfer the garlic and bay leaves to a plate and set aside. Leave the oil in the pan.
Cook the sliced lemon: Add the lemon slices to the pan and cook for about 2 minutes to brown the bottom. The juice from the lemon slices can cause the fat in the pan to spatter, so watch out and turn down the heat if necessary. Once the slices are browned on the bottom, turn them with tongs or a fork and brown the other side. Transfer the browned lemon slices to the plate with the garlic and bay leaves.
Season and pan-sear the pork chops: Season the pork chops on both sides with salt and pepper. Arrange them in the pan, taking care not to crowd them or they won’t brown properly. Brown them two at a time if necessary. Raise the heat to medium-high and sear the chops until nicely browned on the bottom, 2 to 3 minutes. Turn the chops and cook until browned on the other side, 2 to 3 minutes.
Add the wine: Pour in the wine and let it bubble for about 30 seconds. Then lower then heat to medium-low and return the garlic, bay leaves, and lemon slices to the pan. Cook the pork chops for another 3 to 5 minutes, or until an instant-read meat thermometer inserted in the center of the chop registers 145°F.
Serve: Transfer the pork chops to a serving platter and spoon the pan juices, along with the lemon slices, over the top. Let sit for just a minute or two to rest before serving.
Keep a close eye when browning the garlic - it burns easily. Stir constantly and turn down the heat if necessary.
Remember, you only need to cook the chops to 145°F. Try to stay right around there and your pork chops will be tender and juicy.