Four recipes from The Times.

Anchovy and caper

Season the chops. Cook in a hot pan, fatty edge down, for 5 mins to render the fat. Fray for 3 mins on each side of the meat. Drain the fat from the pan, reduce the heat and add 100g butter, 4 anchovy fillets, 2 cruched garlic cloves, 1 tbsp capers and 1 tbsp chopped parsley. Cook for 2 mins spooning the butter over the chops. Mix in the juice of a lemon. Serve with puy lentils.

Houmous and onion

Fry 1 large finely sliced onion in oil, stirring occasionally, until golden, 4-5 mins. Add a pinch of cumin and a pinch of cinnamon and cook for a further minute. Leave to cool and stir into 200g houmous. Season the chops. Place under a hot grill. Cook for 6 mins, turning halfway through cooking. Toast 2 tbsp pine nuts for 2-3 mins in a dry frying pan. Serve the chops with a dollop of houmous, a scattering of pine nuts and salad.

Sage and butter

Season the chops. Cook in a hot pan, fatty edge down, for 5 mins to render the fat. Fray for 3 mins on each side of the meat. Drain the fat from the pan, reduce the heat and add a large knob of butter. Once it starts foaming, add 8 sage leaves and spoon the butter over the chops for a further minute. Serve with new potatoes and broad beans.

Mint and peas

Season the chops. Cook in a hot pan, fatty edge down, for 5 mins to render the fat. Fray for 3 mins on each side of the meat. Remove the chops and keep warm. Drain the fat from the pan. Add 4 quartered shallots and 2 carrots cut into batons. Cook for 2 minutes, add 125ml white wine and bubble for 3 mins until reduced. Add 250ml chicken stock, 4 handfuls of frozen peas and a knob of butter. Cook for 6 mins or until the peas are tender. Add a shredded baby gem lettuce, take off the heat, add a large handful of chopped mint and season. Serve chops on top of the vegetables.