Instructions

Ensure your chops are at room temperature when you start.

If using a griddle pan, put it on a medium-high heat to warm up, brush with a little oil.

Rub your pork chops with salt, pepper, and cayenne pepper on both sides.

Put the chops on the griddle pan/under the grill/on the BBQ and cook on the medium-high heat for 5 minutes on each side. Then reduce the heat to medium-low and cook for another 15 minutes, turning every 4-5 minutes, or until the chops are cooked through (that’s 65ºC if you’re using a meat thermometer on the BBQ or 145ºF).

Let the pork chops rest for 8-10 minutes before serving.

Whilst the chops are resting, half your peaches and put them on the grill on a high heat until they are charred. It’s about 2 minutes per side.

Put the oil and balsamic vinegar in a dish to make the vinaigrette, mix with a more seasoning and the orange juice and zest. Mix together.

When the peaches are cooked, put them in the vinaigrette and coat.

Lay out the rocket on a tray or serving platter, place on the chops, peaches and drizzle with the remaining vinaigrette. Serve immediately.