Bone and roll the chops, and tie each into a neat round parcel with string.
Stand them in the grill pan with a dab of butter on each.
Now cut tomatoes in half and carefully scoop out the pulp.
Melt about an ounce of the butter, and lightly fry the finely chopped mushroom and tomato pulp together.
Season to taste, and fill the tomato cups.
Put a dab of butter on each and put beside the noisettes in the grill pan.
Cook for about 15 minutes under the grill, basting occasionally, or bake in a fairly hot oven for about 30 minutes.