These timings are for kid chops that are approximately 150g/5¼oz and 3cm/1¼in thick. Before cooking, get the chops out of the fridge so they can come up to room temperature. If frying, drain the meat on kitchen paper to prevent spitting when adding to the pan.
Drizzle the uncooked chops with olive oil and season with a pinch of sea salt, and rub into the meat.
In the oven
Preheat the oven to 180ºC/350ºF/gas mark 4 and cook in a roasting tin for about 15–20 minutes, or until cooked to your liking, turning halfway so they brown evenly.
In a frying pan or griddle
Only cook as many chops as you have room for in the pan or griddle; they shouldn’t touch each other. Place a frying pan or griddle over a medium heat and, when hot, add the chops. Cook for 3–5 minutes on each side (depending on thickness), turning every minute, until coloured on both sides. Turn the chops onto the fat edge to colour for 1 minute at the end.
On the BBQ
Get the coals on the barbecue hot and glowing, without too much flame. Rake the coals into a big hot pile on one side and a smaller, cooler, pile on the other. Put the chops on the hot side without touching each other. Cook for 4 minutes, turning often, until light brown on both sides, moving them away from any flare-ups. When golden all over, move the chops to the cooler side to cook through.
Under the grill
To grill the chops, preheat the grill to high. Cook for 4–6 minutes on each side, or for chops over 2cm/¾in thick, for 6–8 minutes on each side. (These times can be used as a guide for barbecuing thicker chops too.)
After cooking, rest chops for 2–3 minutes before serving, for best results.