Less than 45 minutes
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- 4 pork chops, on the bone
- 2 Tbsp (30ml) olive oil blend
- Salt and milled pepper
- 1-2 cloves garlic, crushed
- 3 Tbsp (45ml) butter
- 8 sage leaves (or 2 sprigs rosemary or 4 sprigs thyme)
- Bring meat to room temperature to ensure even cooking.
- Snip fat at the base of the pork chops.
- Brush with oil and season.
- Heat a heavy-bottomed pan over high heat – you should be able to hold your hand 5cm above it for four seconds.
- Add chops, apply pressure to the meat using a spatula. (This ensures the whole chop is touching the surface of the pan so that it browns evenly).
- Flip over after 1½ minutes. Repeat 2-3 times to brown on both sides.
- Reduce heat and add garlic, butter and sage.
- Keep basting and rotating chops for 3 minutes or until done.
- Set meat aside to rest before serving, this allows that residual heat to work its magic and the fibres to relax, giving a more tender, succulent result.
- Serve with a side of your choice, like sweet potato or regular mash.