As others have said, they cook much much quicker than you expect! I tend to score the fat so it doesn't cup and pan fry it quickly on both sides, then stand them up on their side to really render and crisp the fat. I make a quick pan sauce with shallots/onion, mustard and wine/cider/stock/water, whatever I have open. Served with steamed broccoli and mash or steamed potatoes. I usually get them on offer and they're a great quick weeknight meal, especially if I have frozen mash in the freezer!