Ingredients

• 2 pork chops
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp olive oil
• 2 garlic cloves
• skins on
• squashed flat
• 175ml/6fl oz white wine
• 2 tbsp finely chopped fresh parsley
• 1 garlic clove
• finely chopped
• ½ lemon
• zest only

Directions

• Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing
• then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes
• or until browned
• on each side. Lower the heat and continue cooking for 3–4 minutes
• or until the pork is cooked through. Transfer the chops to a warm serving plate.
• Pour the wine into the pan to deglaze
• scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes
• or until the liquid has reduced by two-thirds.
• For the gemolata
• mix together the parsley
• garlic and lemon zest in a small bowl.
• To serve
• spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata.