Pat 4 thick-cut Iberico pork chops dry, then season both sides liberally with Maldon salt and black pepper.

Heat 2 tbsp olive oil in a skillet over high heat until shimmering.

Sear the seasoned pork chops in the hot skillet until golden on all sides, about 2 to 3 minutes per side.

Transfer the browned pork chops to a plate and discard the oil remaining in the skillet.

Add 1 tbsp unsalted butter to the skillet and reduce the heat to medium.

Cook 2 garlic cloves and 2 tsp fresh thyme leaves in the butter until fragrant, taking care not to brown the garlic.

Add the remaining 2 tbsp unsalted butter and melt it completely in the skillet.

Whisk 2 level tbsp all-purpose flour into the butter mixture until smooth and free of lumps.

Pour 60 ml brandy and 60 ml Commandaria wine into the skillet, then carefully ignite the alcohol if desired.

Allow the flames to subside completely, then stir in 30 ml orange juice and 2 heaped tsp black truffle mustard.

Pour in 250 ml chicken broth and whisk the sauce until evenly combined.

Return the pork chops and any resting juices to the skillet, then simmer uncovered for 15 minutes.

Transfer the cooked pork chops to serving plates, then stir 3 to 4 tbsp whipping cream into the sauce.

Spoon the truffle mustard sauce over the pork chops and serve immediately with asparagus and mashed potatoes.