Heat the oven to Gas 7, 220°C, fan 200°C. Crush the caraway seeds and salt together using a pestle and mortar until they make a coarse powder. Grate the lemon rind and add to the caraway seeds, then rub all over the pork chops.
Heat the oil in a griddle pan (or frying pan) and fry the pork chops for a couple of minutes on each side until just brown.
Transfer to a roasting tin, cut the lemon into wedges and add to the pan. Roast for 20-25 minutes until the pork is tender and no longer pink in the centre.
Squeeze over the juice from the roasted lemons and serve with steamed purple sprouting broccoli on the side.
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