Lay the chop down on a board and slice the fat of the port in segments. Will stop the pork curling when you fry it.
Season pork with salt and pepper, press down into pork so it stays there when frying
Hot frying pan, add olive oii.
When pan starts to smoke place chop in pan with some nobs of butter and cook until goldon brown, repeat for other side. Get those fatty edges crispy by tilting pan letting the edge of the pork fry into the butter and olive oil.
Keep basting the chop during cooking to keep it moist.
Once golden on both sides leave to rest for a few minutes.
Never grill a pork chop. What a waste....
Season pork with salt and pepper, press down into pork so it stays there when frying
Hot frying pan, add olive oii.
When pan starts to smoke place chop in pan with some nobs of butter and cook until goldon brown, repeat for other side. Get those fatty edges crispy by tilting pan letting the edge of the pork fry into the butter and olive oil.
Keep basting the chop during cooking to keep it moist.
Once golden on both sides leave to rest for a few minutes.
Never grill a pork chop. What a waste....