I love to serve these chops sitting on slabs of grilled polenta, plus a side of garlic saut?ed cavolo nero. Follow up with some pears and English cheese for a bloody gorgeous autumn feast!

Serves 2

2 thick cut loin chops with the rind on

1 tbs sea salt

1 tbs butter

the juice of a lemon

6-8 sage leaves

1 tbs capers, rinsed

? a glass of white wine

Preheat oven to 200 C (400 F, Gas Mark 6).

Take skin off the chops and dry thoroughly. Score them well with a sharp knife, or ask the butcher to do it for you. Salt them generously and put directly on the oven rack over a roasting pan for 40-50 minutes, or until golden and crunchy.

Remove from the oven and set aside to cool. (You can do this earlier in the day if you like, just put the strips of crackling into an airtight container when they're cool.)

Season the chops with a little salt and pepper.

Heat the pan containing the pork fat drips on the hob, and brown the seasoned chops all over. Add a little olive oil if there is not enough fat.

Finish cooking in the pre-heated oven for about 15-20 minutes. Take them out, set them aside, and let them rest in a warm pace for another 5-10 minutes.

Deglaze the pan with the lemon juice, then add the wine, the butter and sage, and let it bubble. Finally add the capers and heat them through.

Pour the sauce over or around the chops and place the strip of crackling artfully on top!

Enjoy!