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Give the pork chops a generous seasoning.
Hold the pork chops on the fat cap for a few minutes.
Sear the pork chops on each side for 3 to 4 minutes.
Turn the heat down and add garlic, shallots, and fresh herbs.
Baste the pork chops for another two minutes.
In the same pan, add the orange juice reduced by half.
Add the balsamic vinegar reduced by 80%.
Lower the heat and cut in cold unsalted butter, salt, and pepper.
Slice the rested pork chop and serve it alongside the bone with the balsamic orange sauce.