Chuletas de cerdo con mantequilla de ajo y romero

Ingredientes

• 4x 150g/5oz boneless pork loin chops, brought to room temperature (score the fat if thick)
• 35 g / 1/4 cup plain flour
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tsp finely diced fresh rosemary
• 2 cloves garlic, finely diced
• 120 ml / 1/2 cup chicken stock
• 6 tbsp / 90g unsalted butter, diced into small cubes
• 1 lemon, sliced into 4 wedges (to serve)

Preparación

1. 1

   Prepare the coating: In a large shallow dish, combine the plain flour with salt, garlic powder, and black pepper. Thoroughly coat each pork chop on both sides in the flour mixture, then set them aside.

2. 2

   Sear the pork chops: Heat 1 tablespoon olive oil in a large pan over medium-high heat until hot. Add the pork chops and fry each side for about 3 minutes until golden and just cooked through. If the chops have thick strips of fat, stack them aligning the fat strips, then sear the fat side down to render it. Remove the chops from the pan and place them on a plate. Lower the heat to medium, leaving about 1 tablespoon of fat in the pan, discarding excess if needed.

3. 3

   Make the sauce: Add the finely diced rosemary and garlic to the leftover fat in the pan and fry briefly until the garlic just starts to color—be careful not to burn it. Pour in the chicken stock and whisk in the diced butter until it melts and forms a smooth sauce. Simmer for 2-3 minutes while stirring frequently until the sauce thickens and turns cloudy. Stir in any resting juices from the pork and adjust seasoning with salt and pepper to taste.

4. 4

   Finish the dish: Lower the heat and return the pork chops to the pan. Baste them in the sauce for about one minute to warm through and slightly thicken the sauce further. Serve hot immediately with a wedge of lemon per person to squeeze over.