Put the shallot in the pan used to sauté the chops and stir with a whisk over medium heat for about 30 seconds, or until fragrant. Add the wine and boil for 30 seconds, or until reduced by three-quarters. Add the meat glaze and its soaking liquid or the broth and simmer until the sauce has a lightly syrupy consistency. If you're using meat glaze, you'll need to thin the sauce with water to the consistency you like. If you're not using meat glaze, only reduce the wine by half. (If you are not using meat glaze or broth, just boil down the sauce to about 3 tablespoons, though it won't get syrupy.)
Whisk in the marjoram and the butter and season with salt and pepper. Pour the sauce over the chops.