Combine lemon juice, lemon rind, about 50 ml olive oil and mustard in a flat dish.
Coat pork chops with this mixture and marinate 30 minutes on each side in the fridge.
Remove steaks or chops from marinade, pat dry with kitchen paper and pan-fry in a tablespoon of heated olive oil in a heavy-based frying pan. Keep the pan temperature medium hot – not smoking hot.
Serve warm with apple sauce.
Great with mashed or baked potatoes and salad.