Store your chops wrapped in greaseproof paper, not cling film, in the fridge, and take them out at least an hour before cooking so they can come to room temperature.

Over a medium high heat, warm a heavy frying pan, one at least 11in/28cm across (for four chops). Smaller and the chops won’t brown well.When it is medium hot, sprinkle the chops with salt and put them in the pan, narrow fat side down.

Use tongs if need be to keep them balanced, tweaking the position and pressing them down so that the fat turns crisp and brown. This will take a good seven minutes.