Heat 2 tablespoons olive oil in a frypan over medium-high heat. Season the pork chops with salt and pepper and quickly sear on both sides. Remove from heat and set aside.
Heat the remaining olive oil in the frypan over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken stock, wine, parsley and chilli flakes. Cook and stir until thickened, about 2 minutes.
Return the pork chops to the frypan, and continue cooking 5 to 10 minutes, to an internal temperature of 70 degrees C. Serve pork with the tomato and stock mixture from the frypan.