Take the chop out of the fridge so it can come up to room temperature before you start cooking.
Cut small slits along the fat so that the chop does not buckle when cooked. Drizzle the pork chop with olive oil. Season with sea salt and cracked black pepper and rub in.
Warm a frying pan or griddle over a medium heat until it is hot.
Place the pork chop in the pan, fatty side down to brown it. Then lay the chop flat and cook for around five minutes for a 3cm/1¼in chop. Turn the chop over so that it is well-browned on both sides. You can fry a flattened clove of garlic to cook alongside the chop to flavour it very gently. Once cooked remove chop from pan and add a knob of butter. (We love shallot and sage or horseradish and lemon butter!). Scrape all sedement and place chop back in the pan coating with the butter sauce and leave for 3 minutes to rest.