The zest of the lemon here offers a great aroma,while the juice gives a lovely sourness to balance the butter and black pepper.
4 pork chops
salt,to season
2 tbsp olive oil
30g butter
½ tsp coarsely ground black pepper
few sprigs of rosemary
1 lemon,peeled in strips using a vegetable peeler
Heat a large frying pan over medium heat. Season the pork chops well with salt,add the oil and fry in batches until just barely cooked.
Return all the pork chops to one side of the pan (you can stack them on top of each other if needed). Add the butter to the open side of the pan,then tilt the pan so the butter and oil pools on the open side. Add the black pepper,rosemary and lemon peel and spoon the butter and oil mixture over the pork chops for about 2-3 minutes. Squeeze over the juice from the lemon and serve.
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