Peachy pork chops

Infused with rosemary, flambéed in bourbon

Peachy pork chops

Peachy pork chops

Serves 2
Cooks In28 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 545 27%
  • Fat 32.1g 46%
  • Saturates 11.8g 59%
  • Sugars 20g 22%
  • Salt 0.8g 13%
  • Protein 29.4g 59%
  • Carbs 21.7g 8%
  • Fibre 0.1g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Method

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
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the grill to high.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, peel and finely slice the garlic. Strip the rosemary leaves off the sprigs.
  6. 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.
  7. 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!).
  8. Once the flames begin to subside, dish up with the crispy crackling.