for the pork:

1. remove your chops from the packaging, pat dry and bring to room temperature
2. pre-heat a griddle or heavy-based frying pan, large enough to hold the chops
3. season the steaks liberally with sea salt just prior to cooking
4. place the steaks on the fat to render before searing on the flat sides, cooking over a high heat and turning a few times
5. once well coloured, cook each side for 4 to 5 minutes
6. finish by adding a large knob of butter to the pan and basting over the steaks for the final couple of minutes
7. leave to rest in a warm place or half the cooking time before serving

for the peas:

1. fry the pancetta until golden, remove from the pan and keep to one side
2. gently fry the onion in the pancetta fat with a little butter until soft and translucent
3. add the stock and thyme leaves, bring to a simmer then thicken with the beurre mane
4. add the peas and simmer until tender
5. add the lettuce and flat leaf parsley season to taste then serve straight away