Elizabeth David could really cook. I am not an accomplished cook, but sometimes I think I channel her. Here is something you can do with pork chops, thick ones without bones.
Rub them with salt and pepper, strew them with fresh chopped herbs, and douse with a small amount olive oil and fresh lime or orange juice. Marinate them like this for several hours, and then bake or grill them. Serve with a green salad, using as dressing the warm drippings from the pan. If you want to serve a starch, try very creamy mashed potatoes into which you have also stirred some of the drippings.
If you have leftovers, slice them thinly the next day and arrange on lettuce. Cover with steamed, shelled soybeans and lightly steamed, very young green beans. Dress with vinaigrette.