By James Mackenzie
One of the best parts of this dish is the fantastic crackling. I remove the rind from the pork chop and cook it separately for about an hour on a wire rack in the oven, which produces a really perfectly crispy crunchy crackling.
Pre-heat the oven to 160°C/gas mark 3.
To create really nice crackling, cut the rind off the pork chops and lay it on a wire cooling rack in a deep oven tray. Fill the tray with 200 ml