In a large heavy pan, heat 2 Tbsp oil on high and brown both sides of the meat.
Put the brown pork chops into a deep casserole dish. Heat the remaining oil and saute the onion and garlic till golden. Pour in chicken stock, wine and bay leaf. Bring to a boil and cook for 3 minutes.
Pour the liquid over the chops, cover tightly and bake for 1 1/2 hours at 350°.