Simply add two tablespoons each of lemon juice and water and cook for about a minute, scraping the fond from the bottom of the skillet, and voilà! You've got pan sauce. Rub the veal chops all ...

When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish.

lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. Marinade the pork chops (do ...