Peach & Bourbon Pork Chops

Peach & Bourbon Pork Chops

Method:

Peel and slice the garlic cloves, and strip the rosemary leave from the tough woody stalk

Season the chops with sea salt and black pepper, then sit the chops together fat edges down in a large non-stick frying pan.

Put the pork rind under the grill for 5 minutes to crisp up into crackling – keep an eye on it.

Add the bourbon to the pan and carefully set fire to it with the flam from the hob, or with a match (stand back!).

Ingredients:

• 2 x 250 g higher-welfare UNCLE BEEF pork chops , with rind
• 4 cloves of garlic
• 3 sprigs of fresh rosemary
• 1 x 410 g tin of peach halves in juice 50 ml bourbon