Following the way Raymond Blanc says his mother used to cook pork chops. Works well with either chops or loin steaks.
Score the fat/skin on the chops with a sharp knife – this stops them curling up as they cook. Season well with sea salt and freshly-ground black pepper
on both sides, then sear in a little hot oil on both sides, turning to brown both sides, then turn the heat down and continue cooking for about 10-12 minutes,
depending on the thickness of your chops, turning from time to time. Remove to a plate and keep warm. Add a ½ cup of water to the pan – taking care as
it will sizzle and spit in the hot fat – scraping up all the tasty brown bits in the pan. Cook for a few minutes, until it starts to thicken, then serve
the chops/steaks on hot plates, adding any juices from the chops to the sauce, and pour this over the pork.