Take Chops from Fridge.Pat dry with kitchen paper. Mix all other ingredients and rub all over the chops and cover in cling flim for 30 mins to let come to room temp.

In a large Frying Pay with Lid add the oil and heat on medium High heat. Lower in Chops carfully when oil starts to shimer. cook on First side for 3 mins then turn over, reduce heat to low and cover with lid. Cook for another 7-8 mins or internal temp reaches 62 C at the thickes part middle.

Remove from pan and wrap in Foil to rest for at least 5 mins while you make the sauce.

In the same pan return to medium heat and add the stock cook for about 4 mins to reduce by half then add the butter and swirl around in pan (chef trick) dont stir you want nice big flavours and this really helps but just swirl in the pan. Remove from heat add the parsley and serve in jug or put the chops back in for 2 mins and serve table side.

Amazing - Enjoy:)