The best way to cook these chops is to roast them low and slow over something to absorb all that flavour as the fat renders. Parboil some potatoes, allow them to cool a little and slice them around a centimetre thick (no need for a ruler). Lay the potato slices on the bottom of a roasting tray and add a sprig of rosemary, a pinch of sea salt and some black pepper, a handful of cherry tomatoes and some finely sliced fennel. Lay your chops on top of the vegetables in a single layer and bake at 160 degrees for 90 minutes, basting the chops every 20 minutes or so. The fat will flavour the vegetables, the vegetables keep the pork moist and you pig out a delicious dinner that doesn't break the bank.