Preheat the oven’s grill (broiler) and cut the rinds off the pork chops, leaving a little bit of fat on the chops.

Season the chops with salt and pepper.

Place the rinds fat-side down on a baking tray and place it under the hot grill for 5 to 7 min to crisp into crackling.

Once done, remove and set aside.

Prop the pork chops up on their fatty edges in a pan and turn the heat up high.

Let the fat render for about 4 minutes.

Cook the chops on either side for 5 minutes, then remove them from the pan and set aside.

Strip the rosemary leaves from the stalks and place them in the hot pan with olive oil.

Add garlic & chili and drained peaches.

Stir often so the garlic doesn’t burn.

Once the peaches are nice and golden, place the pork chops back in the pan along with the crackling.

Pour the whisky into the pan and set alight with a match to flambé your dish.

Serve immediately.