Lemon pork chops

Directions

1. Wash the pork chops thoroughly then pat dry with kitchen paper. Arrange the meat in a frying pan that’s large enough to hold them comfortably in a single layer.

2. Add 200ml water and the juice of 1 lemon then scatter over the thyme leaves and nestle in 1 bayleaf. Bring to a simmer and cook for about 40 minutes, or until the meat is tender. Drain away the liquid (reserved) and season the meat with salt and black pepper.

3. Heat the oil and butter in a pan and use to fry the chops until nicely coloured on both sides. Remove with kitchen tongs and set aside to keep warm. Scatter the sugar over the pan and pour in the reserved cooking liquid.

4. Arrange the chops on a warmed serving dish. Garnish with slices made from the remaining 2 lemons then spoon over the sauce and serve.

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