In a large shallow dish combine the flour with salt, garlic powder and black pepper. One by one, coat both sides of the chops, then place to one side.

Add 1 tbsp oil to a large pan over medium-high heat. Once hot, add the chops and fry each side for around 3 minutes, or until golden on the outside and only just about cooked through the centre. If they've got strips of fat, stack the chops on top of each other with the fat aligning, then sear them fat-side-down to render it. Place the chops on a plate to one side and lower the heat to medium. You want about 1 tbsp fat left in the pan, so discard some if there's excess.

Add the rosemary and garlic and fry in the leftover fat until the garlic just begins to take on colour (be careful it doesn't burn or it'll turn bitter). Pour in the stock, then whisk in the butter until it melts and binds into a sauce. Simmer for 2-3 minutes, stirring frequently, until the sauce turns cloudy and begins to thicken. Stir in the resting juices from the pork and adjust the seasoning with salt and pepper if desired.

Lower the heat and add the chops back in. Baste them in the sauce for just a minute (the excess flour will thicken the sauce a little more) then serve up with a lemon wedge per person.