Ask your butcher to cut thick chops (bone in) from the pork shoulder. They are full of good connective tissue, allowing them to cook lower for longer, resulting in a juicy and super tender roast.
Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the ...
For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. On a medium heat, in a large frying pan, heat the butter ...
Bake for 40 minutes. Remove the foil and bake for a further 20-25 minutes until golden. 3. Serve the pork chops with the potatoes, and asparagus and broccolini as sides. Spoon the blistered ...