This is a nice, simple treatment for chops - pork, in our case, rather than the lamb that Nigel suggested - what is Nigel's obsession with lamb? He does eat a lot of it, and there are around 16 recipes using it in the book, as opposed to just 2 for beef! Anyway, can't find a recipe online, but dead easy. Crush garlic - lots. Mix with grain mustard - lots, but probably not as much as Nigel suggests (1 heaped teaspoon, rather than a tablespoon - yes, a tablespoon!). Add the juice of a lemon and a good splosh of olive oil, and lots of salt and pepper. Mix, and pour over 2 large, fat pork chops. Leave for an hour or so, and then grill, basting with the marinade, until crustily brown but still juicy in the middle. Lovely served with spring greens and plump grilled mushrooms.