Put the trimmed loin chops between 2 large sheets of baking parchment. With the end of a rolling pin or other heavy instrument – I have a handy huge wooden spoon which is perfect for this task – bash the pork chops evenly all over. This makes them thinner, and helps to tenderise them.

Put 2 sage leaves on each bashed chop, and wrap as best you can, each chop in 2 slices of parma ham. Dust each with a teaspoon of sieved flour.

Melt the butter and heat the oil in a wide, non-stick saute pan, and when the butter is foaming and the oil very hot, fry the prepared chops for about 2 minutes on either side – the ham should be fairly crisp. Remove the cooked chops to a warmed dish covered with a couple of thicknesses of kitchen paper.

Meanwhile, add the brandy to the pan, let it flame – you may beed to ignite it with a lit match – then add the lemon juice, pepper and salt. Swirl the contents of the pan, and serve a spoonful of the pan juices on each chop.