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Peachy pork chops
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Total Time:
28 minutes
Ingredients:
  • 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
Instructions:
  • Preheat the grill on high. Score the fat side of the chops in a criss-cross pattern, place skin side up in a tray, and grill for 5 minutes until crispy. Season with sea salt and black pepper. In a cold non-stick frying pan, place the chops fat edges down on high heat for 3 to 4 minutes until golden. Turn on their sides and cook for 5 minutes each. Slice the garlic and strip the rosemary leaves. Remove chops, save some fat, cook garlic until golden, then add rosemary and peaches. Return chops, add bourbon, and flambe before serving with crackling.

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