Take the chop out of the fridge so it can come up to room temperature before you start cooking.
Cut small slits along the fat so that the chop does not buckle when cooked. Drizzle the pork chop with olive oil. Season with sea salt and black pepper and rub in.
Warm a frying pan or griddle over a medium heat until it is hot.
Place the pork chop in the pan, fatty side down to brown it. Then lay the chop flat and cook for around five minutes for a 3cm/1¼in chop. Turn the chop over so that it is well-browned on both sides. You can fry a flattened clove of garlic to cook alongside the chop to flavour it very gently.
Thicker pork loin chops with the bone still attached may take longer to cook through. Once browned on both sides, add a little white wine, stock or cider to the pan. Simmer, scraping up any browned bits from the pan. Cover and cook for a further 10 minutes.
After leaving to rest for five minutes to tenderise, serve with the cooking sauce.
Pork chop “Maman Blanc” with sauté potatoes
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