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.