How to make
Season the pork chops with as much salt and freshly ground black pepper as you like.
If you have the opportunity, before you start cooking, take out the meat and leave it at room temperature for at least half an hour.
Once you have flavored the pork chops, set them aside for a while.
Make a paste from the mashed butter and crushed garlic cloves. Mix it well.
Heat the pan with olive oil on a high heat, but not at a maximum (7 out of 9).
Carefully place the pork chops in the pan. Fry them for about 3 minutes on each side.
Put half a spoonful of garlic paste on each of the juicy pork chops and fry them for another 2 minutes on each side.
Serve the pork chops with butter and garlic in the company of red wine.
