How to make it

  • Cut the rind off the chops and place in a small oiled foil dish;
  • Place in oven as you switch on;
  • Preheat oven to 190c/380f/Gas 5;
  • Oil a foil lined baking tray;
  • Sprinkle herbs over and oil and season the meat;
  • Bake for some 10 to 20 minutes or more depending size and thickness until just cooked through and the juices are running freely and clear.
  • Check with fork once or twice and turn once during cooking;
  • At most, a touch, and I mean a touch, of brown colour in the juices;
  • Remove pork fat bits which should now be crunchy crackling;
  • Pour juices over chops when serving.

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