First chop up some herbs into a fine mix – any of thyme, sage, rosemary, oregano, bay etc – the woodier herbs.
Cook some new potatoes and reserve.
Now slice the pork chop fat at regular intervals and cook the (room temperature) pork in a hot griddle or frying pan turning frequently until cooked – somewhere between 5 and 10 mins. Remove and allow to rest while finishing the dish.
Into a hot deep pan such as a wok, toss in a tablespoon of olive oil and another of butter. Add the potatoes, some herb mix, a clove of crushed garlic, a chef’s pinch of salt and pepper and combine. Cook just for a minute or two to infuse the butter and brown the potatoes.
Put the pork back in the pan and toss everything together to infuse for another minute then pour the whole lot into the middle of a nice (warmed) white plate.
Serve with vegetables of your choice.