Pork chops don't usually elicit groans of pleasure. Usually, there are just groans. Neither flavourful like bacon or steak nor a blank tableau like chicken, pork chops have porkiness to them that make them hard to cook.
My parents almost always cooked them plain then topped with store-bought apple sauce. I remember slowly chomping on the tough pieces, with the canned apple sauce providing just enough liquid to coat my throat and help it all go down.
This recipe is nothing like that. It surprises with the unusual choice of nutmeg, but it won't disappoint. It'll leave you gnawing at the bone. And you will actually look forward to the next chance you get to make pork chops.
Start with pork chops with the bone in (it just tastes better). On a plate, sprinkle both sides with nutmeg, salt and ground pepper. Heat a slice of butter in a pan until it's bubbling. Add the pork chops. Cook on both sides until done to your liking.
Over time, you'll discover how much of each spice you like. The nutmeg flavour can be overwhelming. Douse a corner with the spice and you'll immediately know.
My aunt in the Netherlands taught me this recipe. She would always add an extra slab of butter into the pan, heat it up after the pork chops were done, then pour it into a container. We would then drizzle the browned butter in all its nutmeg-y glory onto our boiled mashed potatoes.
An all-green salad such as Boston lettuce and cucumbers drizzled with an oil and vinegar dressing finishes off the meal.