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First make the citrus butter. Put everything in a bowl, whisk smooth, then taste and adjust the seasoning. It should have gentle sweetness and salinity, with a sharp, citrus finish. Cover and chill, or, if cooking straight away, keep at room temperature.
Now for the pork. Heat the oven to 70C (50C fan)/140F/gas low.
Put a frying pan on a medium-high heat until it's very hot. Meanwhile, lightly season the chop on both sides.
Add a little oil to the hot pan, then sear the chop for a minute on each side.
Transfer the pork to a rack set over a tray, then transfer to the oven for 10 minutes. Do not wash out the pan: you want the fat and the caramelised bits in there.
After 10 minutes, return the pork to the hot pan for a quick second sear on both sides, then return it to the rack and the oven for another 10 minutes: you're aiming for a core temperature of 60C.
Once the chop reaches temperature, give it a final sear in the same pan on the stovetop to crisp up the crust and raise the core to 63C.
Thinly slice the chop, arrange the meat on two plates and serve with all the citrus butter melting over the top.