Pork chops with Gruyere

Either pan-fry the chops and transfer to a baking dish for broiling with the topping, or cook them on a grill pan that goes straight into the oven.

Take the chops out of the fridge at least 10 to 15 minutes before cooking to avoid cold spots; remove and discard any pork rind.

Season the chops with salt and pepper and brush the meat on all sides with oil rather than oiling the pan.

Heat the cast iron grill pan on medium-high, not as hot as for steak, until it smokes.

Grill the chop 10 to 12 minutes for good color all over; check the internal temperature, about 65 Celsius.

Rest the chop on a plate while the topping is made; cool the pan with a little cold water before it goes in the oven.

Mix the thick cream with the mustard, then the cheese; the mixture must be thick, not runny, so it sticks to the chop. Do not skimp on the cheese.

Spread the cheesy mustard mixture over the chop with a fork or spatula, covering it everywhere.

Return the chop to the grill pan, add black pepper and extra cheese on top.

Broil about five minutes, one notch below the top of the oven so it does not burn; here it needed the last two minutes at the very top to color and crisp.