Preheat a griddle pan for a few minutes until hot. If it is brand new you'll need to season it, although this pan from Ronnie Sunshines was pre-seasoned. If you're cooking over an open fire, wait until the flames have died down and you have lots of lovely white hot embers.
Dress the cooked new potatoes with the olive oil, lemon juice and sea salt. Get your hands in the bowl and mix them together, spreading all those good flavours across the potatoes.
Mix the rub ingredients together. Drizzle a little oil on each chop then sprinkle generously with the spices and massage them well into both sides of the meat.
Pop the chops onto the griddle, frying pan or grill and cook without disturbing for around 5-6 minutes. Turn & cook the other side. Make a little slit in the thickest part of the meat to make sure it's cooked through before serving. The chops we used were around an inch thick and took 12 minutes to be perfectly cooked and still juicy.