Raymond Blanc served up pork chop with saute potatoes and persillade on How To Cook Well.

The ingredients are: 2 pork chops on the bone, 3cm thick, 1 pinch sea salt, 1 tsp coarsely ground black pepper and 20g unsalted butter.

For the sauté potatoes: 4 medium potatoes, 2 tbsp rapeseed oil, 2 pinches sea salt, 2 pinches freshly ground black pepper, 20g unsalted butter.

For the persillade: handful flat-leaf parsley, finely chopped, ½ shallot, finely chopped and 1 garlic clove, finely chopped.

For the garnish: 8 leaves sage, deep-fried for one minute until crisp and 2 tbsp Dijon mustard.