I say something like this every time I serve this dish: The recipe for this incredibly-simple lemon-roasted pork chop is perfection.  More details here.

• two 9-ounce rib pork chops from Flying Pigs Farm, thoroughly dried, seasoned with salt and pepper, seared quickly in a heavy enameled cast-iron pan before half of an organic lemon was squeezed over them, the lemon left in the pan, then roasted in a 400º oven for about 14-16 minutes (flipped halfway through and the lemon squeezed over them once again), removed from the oven, topped with chopped sage from  , the pan juices spooned over the top
• Japanese sweet potatoes from Race Farm, cut as frites, tossed with olive oil, rosemary leaves, salt, and pepper, placed in an unglazed ceramic pan with some whole, unpeeled garlic from John D. Madera Farm, and roasted at 400º for about half an hour
• cultivated upland cress from Alewife Farm, dressed only with a very good olive oil
• the wine was an Argentine (Mendoza) red, Susana Balbo Crios Torrontés 2014
• the music was that of Antoine Forqueray (1671-1745, performed by Atsushi Sakai, Christophe Rousset and Marion Martineau