- 2 x 250 g higher-welfare pork chops , with rind
- 4 cloves of garlic
- 2 sprigs of fresh rosemary
- 1 x 410 g tin of peach halves in juice
- 50 ml bourbon
- Preheat the grill to high.
- Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling – keep an eye on it.
- Season the chops with sea salt and black pepper, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan.
- Place on a high heat for 3 to 4 minutes, or until golden and the fat has rendered out, using tongs to ensure they’re in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
- Meanwhile, peel and finely slice the garlic. Strip the rosemary leaves off the sprigs.
- Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan. Stir regularly until golden, then add the rosemary and four drained peach halves, flat side down.
- Jiggle over the heat until golden, then return the chops to the pan, add the bourbon and carefully set fire to it with a match (stand back!).
- Once the flames begin to subside, dish up with the crispy crackling.
Source: Jamie Oliver