Center cut pork chops have a fat cap trim on one side. Lay pork chop on large cutting board, hold in place with small cutting board on top, insert knife in center of fat cap and make flat incision to fit the sundried tomato, see picture. Dust both sides of pork chop with black pepper or truffle zest.

Lay a thin slice of feta cheese on the dried tomato, cover with parsley and shallot.

Heat olive oil in cast iron skillet, medium heat, fry porkchop till golden, about five minutes, turn, fry other side till they swell up and are done, and meat has turned white inside, 5 to 10 minutes. Serve with truffled potato chips Anna.