I made this with a rack of lamb, which I cut into little individual chops, though you could always buy your chops already cut up!
First, marinate the chops for at least an hour in a mixture of 4 Tbs olive oil, the juice of a lemon, a crushed clove of garlic
and a Tbs of chopped fresh oregano (or a tsp dried oregano). Sear the chops on both sides in hot olive oil then add sliced mushrooms
and cook for a couple of minutes, until most of the moisture has gone and they are beginning to brown a little. Then add halved
cherry tomatoes together with any remaining marinade and cook for another minute. Transfer everything to a serving dish, sprinkle
with chopped fresh oregano and sliced spring onions and let rest for a few minutes, before serving with little roast potatoes,
cooked in the oven with a few slices of lemon.