Smothered Pork Chops

Preheat the grill to 200°c.

In a medium bowl combine the flour, salt, onion granules, garlic granules, rosemary, thyme and pepper.

Coat the pork chops in dry powder mixture, shaking off any excess. Keep back any remaining flour mix once all the pork chops have been dredged.

Place the pork chops over direct heat for approximately 2-3 minutes per side, until grill marks are achieved but do not allow the pork chops to fully cook.

Whilst the pork chops are grilling, place the paella pan in the centre of the grill and melt the butter. Cook the pancetta until crispy combining the pork fat with the butter.

Stir in the onion and cook until softened, stirring regularly.

Add 2 tbsp of the flour mixture and mix well until fully combined. Then add the chicken stock and heavy whipping cream and stir to combine.

Place the grilled pork chops into the mixture and close the lid allowing to cook down until the internal pork temperature reaches 63°C.

Serve with your favourite potato side dish or greens and enjoy.