Method

• Preheat a heavy based fry pan to hot
• Drizzle a little oil over the pork chops, season well with salt and pepper, rub it into the meat on both sides
• Cook all four chops together
• Keep the temperature up on high as you are wanting to get a crisp, golden caramel exterior of your chop
• Turn it over after 3 – 4 minutes (depending on size)
• Add the sage leaves and let get fragrant and crispy
• Cook for 1 minute, then add the cooked quince and a little liquid, add enough stock to loosen the sauce and to lift off any sediment (flavour) from the bottom
• Remove the pork chops and keep warm
• Let the sauce bubble away vigorously, taste it and adjust the seasoning - it may or may not need a little lemon juice
• Remove from the heat and whisk in the cold butter
• Whisk until emulsified and glossy
• Serve the pork chop on some wilted spinach, with the glazed quinces and all that delicious sauce drizzled over the chops