Maple black-pepper pork chops
Pour four tablespoons of olive oil into a large frying pan (preferably not a non-stick pan as a non-stick pan won't catch the browned pieces of pork, which are essential for this sauce) over a medium heat.
Season the pork chops all over with two teaspoons of salt and, when the oil is hot, add these to the pan. Cook for three to five minutes on each side, depending on how thick the chops are; they should be nicely browned on each side and cooked all the way through.
Transfer from the pan on to a warmed plate, then cover with foil and place somewhere warm.
If there isn't much oil left in the pan, add the extra tablespoons, then tip in the onions and thyme leaves.
Season with more salt, then stir-fry for about three minutes, or until the onions have softened but not browned.
Pour in the vinegar and, using a wooden spoon, scrape off and stir in the browned bits from the bottom of the pan.
Bring to a simmer and cook for a further two minutes, then stir in the maple syrup and one teaspoon of pepper.
Bring to a simmer once again and cook for seven to 10 minutes, or until the sauce has reduced to a sticky glaze.
Taste for seasoning, then pour the sauce over the pork chops and serve with mashed potatoes and some blanched kale.