• 6 pork chops

Cook the pork chops over gentle heat for 10 minutes each side: they should be well browned.

For the salad, pick the leaves from the bunches of herbs, keep them in the refrigerator. Juice and zest the lemons. Slice the bulb spring onions. Combine the herbs with the bulb spring onions, drizzle with olive oil, add the lemon zest and juice and season.

Serve the pork chops topped wit