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4 boneless Pork Loin Chops, brought to room temp (score the fat if it's fairly thick)* 35g / ¼ cup Plain Flour

1 TSP Salt

1 TSP Garlic Powder

½ TSP Black Pepper

1 TBS Olive Oil

2 TSP finely diced Fresh Rosemary

2 cloves of Garlic, finely diced

½ cup Chicken Stock

6 TBS Butter, diced into small cubes

1 Lemon, sliced into 4 wedges (to serve)

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1. In a large shallow dish combine the flour with salt, garlic powder & pepper. One by one, coat both sides of the chops, then place to one side.

2. Add 1 tbsp oil to a large pan over medium-high heat. Once hot, add the chops and fry each side for around 3mins, or until golden on the outside & only just about cooked through the centre. If they've got strips of fat, stack the chops on top of each other with the fat aligning, then sear them fat-side-down to render it. Place the chops on a plate to one side & lower heat to medium. You want ~1 TBS fat left in the pan, so discard some if there's excess.

3. Add rosemary & garlic and fry in the leftover fat until the garlic just begins to take on color (be careful it doesn't burn). Pour in the stock, then whisk in the butter until it melts and binds into a sauce. Simmer for 2-3 minutes, stirring frequently, until the sauce begins to thicken. Stir in the resting juices from the pork and adjust the seasoning with salt & pepper if desired.

4. Lower the heat & add the chops back in.

Baste in the sauce for just a minute (the excess flour will thicken the sauce a little more) then serve up with a lemon wedge per chop.