Delia Smith's way with pork chops is hard to beat. You need thick-cut chops with most of the fatty rind removed. Get a big frying pan and brown the chops all round in butter. Put the chops on a big piece of tinfoil on a baking tray and season. Add a sprig of fresh thyme (fresh, d'you hear?). I use two layers of foil. Fry some chopped mushrooms in the chop pan, adding a bit more butter. After five minutes throw in a tablespoon of plain flour and the juice of 3/4 of a lemon. Stir into a sticky mess and cook the flour for a minute. Put the mix on top of the chops then pour about 120 ml double cream over them. Wrap the chops in the foil very securely but not too tightly. Make a sort of tent. Bake for one hour in an oven set to 160C. You don't get much juice but what you do get is big flavour. Goes very well with a buttery jacket spud and some greens. We think of it as winter food. My amounts are for two nice big chops, one each.