Pork Chops with Lemon

Into a frying pan, a large knob of butter and a slug of olive oil to keep it from burning, followed by two thick, fatty pork chops, seasoned heavily with salt and pepper on both sides, when the butter was starting to froth. They sizzled for a moment, and then started gently cooking, the pink flesh turning first opaque, then taking on a gentle golden colour. As the generous curve of fat started to crisp slightly at the edges, they were done, and placed on warm plates to rest for a moment. A squeeze of lemon juice into the pan was enough to loosen the exciting crusty bits from the base, producing a sharp but deeply savoury sauce to pour over the chops. We ate these with sautéed potatoes and some bitter leaves to mop up the remaining juices. Gnawing on at the bone, the remaining shreds of meat coated with the remnants of the sauce, was undoubtedly the highlight of the meal.