Instructions: A half-hour before cooking, trim all but a small ribbon of fat from the chops, blot with a paper towel, rub both sides with the garlic and sprinkle with the salt and pepper.

Heat the oil in a heavy nonstick skillet. Brown chops on both sides, about 1 minute on each. Lower the heat to medium and cook 4 minutes longer for medium-rare (deduct 2 minutes for rare, add 2 minutes for well).

Squeeze lemon over each just before serving.

This method works well for chops up to 1 inch thick. If thicker, stir in a little wine, water or broth after searing and cook to desired degree of doneness.

Lydecker

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