Instructions: Flameproof shallow roasting tin measuring 30 x 20 x 4.5cm.

Mix the olive oil with the lemon juice then place the pork chops in the roasting tin with the chopped onion tucked amongst them. Season with a little salt and freshly milled black pepper then brush the chops with the oil and lemon juice.

You can if you like do this well in advance just cover with a cloth and leave in a cool place.

When youre ready to cook the pork chops preheat the oven to gas mark 6 400F /200C then pop them in on a high shelf and cook for 25 minutes exactly.

Combine all the sauce ingredients in a jug and using a small whisk blend everything thoroughly.

When the 25 minutes are up remove the roasting tin from the oven pour off any surplus fat from the corner of the tin and pour the sauce all over giving everything a good coating.

Put back into the oven for about another 25 minutes and you will need to baste it twice during this time.

After that remove the roasting tin from the oven and place it over direct heat turned to medium.

Pour in the red wine stir it into the sauce and let it bubble for about 1 minute.

Serve the pork chops on a bed of red rice (qv) with the sauce spooned over and garnish with the sprigs of watercress.

Takes only 5 minutes to make then cooks into a heavenlys sticky spicy goo.

Serves 4

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