Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.