Kester Hodgson's take on Pan-Seared Frenched Pork Chops with Garlic Butter Pan Sauce

1. Start with the baby potatoes as they take the longest. Place them in a large saucepan of well-salted cold water, bring to the boil, then reduce to a steady simmer. Cook for 15–18 minutes until tender when pierced with a knife. Drain and set aside, tossing them with a drizzle of olive oil, salt, and pepper to keep them from sticking.

2. While the potatoes are cooking, bring a second large pan of salted water to the boil for the corn and broccoli. Add the corn cob rounds and cook for 6–8 minutes until just tender and bright yellow. Lift them out with tongs and set aside — keep the water on the heat. Add the broccoli florets to the same water and cook for 3–4 minutes until vivid green and just tender with a little bite. Drain and season lightly. Having both vegetables share one pan saves time and washing up.

3. Once the vegetables are done or nearly done, remove the pork chops from the fridge — ideally 20 minutes before cooking — and pat them thoroughly dry with kitchen paper. Season generously on both sides with salt and black pepper.

4. Heat 1 tbsp olive oil in a heavy-based frying pan or cast iron skillet over high heat until shimmering. Carefully lay the chops in the pan and sear without moving them for 3–4 minutes until a deep golden-brown crust forms.

5. Flip the chops and sear the other side for a further 3–4 minutes. Stand the chops on their fatty edge for 1–2 minutes to render and crisp the fat. Aim for an internal temperature of 65°C / 145°F for a blush of pink, or 70°C / 160°F for well done.

6. Remove the chops from the pan and rest them on a warm plate, loosely tented with foil, while you make the sauce — this rest also gives you a moment to get the vegetables onto warm plates.

7. Reduce the heat to medium. Add 1 tbsp of the butter to the same pan and let it melt. Add the sliced garlic and cook for 1 minute, stirring, until just golden and fragrant — watch it carefully so it doesn't burn.

8. Pour in the stock and let it bubble and reduce for 2 minutes, scraping up all the caramelised bits from the bottom of the pan as you go — that is where the flavour lives.

9. Stir in the Dijon mustard and lemon juice, then swirl in the remaining 1 tbsp of butter to create a glossy, lightly thickened sauce. Taste and adjust the seasoning.

10. Return the pork chops to the pan for 30 seconds to warm through and coat in the sauce. Serve immediately with the baby potatoes, corn cobs, and broccoli alongside, and spoon the pan sauce generously over everything.