To store the atchar, divide mixture up into two 500ml preserving jars. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.

These chops are cooked in a hot pan with butter and garlic until golden brown. They’re juicy, full of flavour, and perfect for a special dinner at home. Serve them with red chimichurri sauce ...

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