I bought some 'ribkarbonade'. Also available was a 'haaskarbonade'. According the butcher the 'rib' was more juicy and had double the frying time as the 'haas': 12 minutes.
Mix sage (chopped) with shallots, chopped very finely. Mix with butter, salt and pepper to coat the pork chops. Make some incisions to rub in the butter mixture deeper into the meat.
Pan fry the chops. No need to add extra oil or butter. When the chops are browned add a good organic cider (I brought one from Aubel in Belgium) and cook for 5 - 6 minutes. When they're browned add some butter and parsley.
Add some butter, parsley and serve with a simple cooked vegetable (early sprouting broccoli) and sautéed/baked potatoes. And a glass of cider, of course.
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