Feeds 4

4 organic British pork chops

1 lemon

A few sprigs of thyme

A little olive oil

Salt and freshly ground black pepper

1 tsp small capers, rinsed

A small bunch of chervil, chopped

Double cream, to taste

Put the chops in a shallow dish. Add a couple of strips of lemon zest and a squeeze of juice (keep the lemon, you will need more juice later), plus the thyme and a good slosh of olive oil.

Turn the chops over a few times in the flavourings, cover and leave to marinate for a couple of hours.

Preheat the oven to 220C/425F. Place an ovenproof dish, big enough to hold the chops, in the oven to warm up. Heat a little olive oil in a large frying pan over a fairly high heat.

Add the chops to the pan and brown for a minute on each side, seasoning with salt and pepper.

Remove with tongs and arrange in the preheated dish. Add the sprigs of thyme from the marinade, tucking them underneath the chops so that they don't burn. Return the frying pan to the heat, add a wine glass full of water and the juice of half the lemon and deglaze the pan, scraping up any bits of caramelised meat. Let the liquid bubble until reduced by half, then tip over the chops. Season well.

Put in the oven and roast for 15 to 20 mins, or until the meat is cooked through and the thinner, fattier ends are lovely and crisp. Remove the chops and keep warm. Taste the pan juices and if you'd like to intensify the flavour, simmer them down a little. When the flavour is to your liking, add the capers, the chervil and a little double cream. Bring to simmering point again, then pour over the chops and serve. Squeeze over extra lemon juice to taste.

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