Day 9 | 30 days of 30 minute dinners 😋 Here’s an incredibly easy one for you to kick off the week! I’ve made garlic butter chicken and salmon (both on the blog) now it’s time for the mighty chop! Enjoy 😄 Chris x ROSEMARY GARLIC BUTTER PORK CHOPS | Serves 4 INGREDIENTS 4x 150g/5oz boneless Pork Loin Chops, brought to room temp (score the fat if it's fairly thick)* 35g / 1/4 cup Plain Flour 1 tsp EACH: Salt, Garlic Powder 1/2 tsp Black Pepper 1 tbsp Olive Oil 2 tsp finely diced Fresh Rosemary 2 cloves of Garlic, finely diced 120ml / 1/2 cup Chicken Stock 6 tbsp / 90g Unsalted Butter, diced into small cubes 1 Lemon, sliced into 4 wedges (to serve) METHOD 1️⃣In 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. 2️⃣Add 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 tbsp fat left in the pan, so discard some if there's excess. 3️⃣Add rosemary & garlic and fry in the leftover fat until the garlic just begins to take on colour (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. 4️⃣Lower 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. *Timings will be depend on how thick the chops are. In general, they probably don't need as long as you think. They'll carry on cooking slightly as they rest and when added back to the pan, so take them out the pan slightly before your preference. Pork can have a blush of pink in the centre given it reaches the safe internal temp of 63C/145F. - @dontgobaconmyheart_