Serves 4

60g butter
65g flour
Salt and black pepper
4 pork chops, bone in, about 1cm thick
1 tsp lemon zest
3 tbsp lemon juice
2 garlic cloves, crushed
60ml white wine
½ tsp dried thyme
120ml light cream

1. Heat a heavy pan over a medium-high heat. Add half of the butter and let it melt.
2. Place the flour in a shallow bowl and stir in some salt and pepper. Dredge the pork chops in the seasoned flour, shaking off any excess.
3. Place the pork chops in the pan and cook for 6-7 minutes on each side until browned. Remove the chops from the pan and set aside.
4. Reduce the heat to medium and place the same pan back on the heat. Add the lemon juice and zest, garlic, wine, thyme and some seasoning.
5. Return the chops to the pan and reduce the heat to low. Cover and cook for 15-20 minutes.
6. Remove the pork chops to a plate. Cover with tin foil and keep warm in a low oven.
7. Increase the heat under the pan to medium. Add the cream and stir together, scraping any sticky bits off the bottom of the pan with a wooden spoon. Let the mixture bubble and reduce by about a quarter.
8. Drizzle the sauce over the pork chops and serve immediately.

Per serving: 531kcals, 41.8g fat (21.2g saturated), 15g carbs, 0g sugars, 20.7g protein, 0.7g fibre, 0.447g sodium