Instructions: Using a pestle and mortar pound or very finely chop the thyme with 1 teaspoon of salt.

When pulped add the garlic and 1 teaspoon of black pepper and pound again.

Stir in the lemon juice and zest and the olive oil.

Smear the mixture over the chops and leave for at least 10 minutes.

Place the chops on a very hot griddle or in a hot frying pan (they make a bit of smoke so get your fan on!). Try to get each side nicely charred and golden but take care and dont let them burn; if it looks as if they are getting too much colour turn the heat down. They take about 8 minutes to cook at a medium high heat.

Dont overcook pork it isnt necessary and will only make the meat dry.

Rest the chops for a few minutes then spoon some pesto over them.

Serve with a mixed salad and mashed or jacket potatoes rubbed with olive oil and rolled in sea salt and baked.

Regular cut pork chops will do for this recipe but when I make this dish I ask my butcher to cut a two rib chop lose one of the ribs trim off the excess fat and bat it out slightly now thats a real chop! A good butcher wont mind doing this. The chops are probably best cooked on a ridged griddle but you can panfry or roast them.

Serves 4

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