Serve one loin chop per person for a family meal and 2 each for dinner parties or special occasions. Serve with a creamy puree of swedes.

marinating the chops 4 hours, then 8 - 12 minutes

Serves 4 - 8

8 loin chops, 25 mm (1 in) thick, weighing about 125 g (4 oz) each

salt and freshly ground black pepper

olive oil

150 ml (5 fl oz) olive oil

45 ml (3 tbsp) lemon juice

15 ml (1 tbsp) clear honey

1 garlic clove, crushed

2 bay leaves, crushed

1. Wipe the chops with absorbent paper and trim off any excess fat, leaving a narrow border only. Season the chops generously with  freshly  ground  black  pepper  and arrange them side by side in a shallow dish just large enough to take them in a single layer.

2. In a small bowl, whisk together the marinade ingredients until thoroughly combined. Pour the marinade over the chops, turn them to coat, and leave to marinate for at least 4 hours, turning them occasionally to ensure they remain coated. If you are marinating them in the refrigerator, remove them well before cooking to allow them to come to room temperature.

3. Heat the grill without the grid to high.

4. Brush  the  grill  grid  with  olive  oil. Remove the chops from the marinade and place them on the grid. Grill 7.5 cm (3 in) from the heat until they are cooked to your taste (see chart), turning them once. Brush the  chops  from  time to  time  with the marinade.

5. Arrange the chops on a heated serving platter, season with salt and freshly ground black pepper and serve immediately.