Instructions: Put a large oval dish or small roasting tin over a moderately high flame and pour in just enough oil to cover the bottom. As the oil starts to simmer, add the pork chops, not moving them till their undersides are golden - a matter of a minute or two. Meanwhile, slice the mushrooms (not too thinly). Turn the chops over and colour the other side, then push them to the side of the pan and add the sliced mushrooms, turning them briefly in the pan juices. Lay the chops on top and turn off the heat.

Season the meat with salt, ground black pepper and several good pinches of oregano. You can, of course, use fresh oregano leaves, but the dried herb works exceptionally well in this instance. Squeeze over the lemon then add the spent lemon shells (halves) to the dish. Drizzle over the honey, but no more than a couple of tablespoons worth.

Bake the chops for 20 to 25 minutes at 200 C/gas mark 6 or 400F, basting them once or twice as they cook. You will need some salad leaves on your plate to mop up the sweet, herbal juices.

Bob thanks the web for this one. We wouldnt have thought to make this had I not read about it at an online newspaper. I read the advice about "sweet sauce" but it wasnt as sweet as predicted. Tasty meal. Not "porky" either.

Description: "Browned on the stove top, finished in the oven"

NOTES : Savoury chops, a few mushrooms and some sweet herbal juices for a summer lunch. You may like to have a few fancy salad leaves washed and ready on the side.

Serves 4, or 2 if you are very hungry.

REVIEW: Set the steamer to cook sliced red potato, green beans, red onion wedges, sliced carrot, generous grinding of pepper and chopped cilantro. Browned the meat. We used boneless pork loin, about 3/4-to 1-inch thick. I added diced spring onion to go with the domestic white mushrooms that shrink (hence the note about maximum amounts of mushrooms). Baked about 15 minutes at 400F - basted once. Very tasty. Not overly sweet. Both dishes timed out together. -Hanneman 2000-Aug-17

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