Method:

1. remove the skin from pork chop but leave a large layer of fat.
2. score the inside of the skin, sprinkle salt over the chops then place fat side down on a tray in a 200C oven for 20-25 minutes until crispy.
3. score the fat on the pork chops then place on a large pan fat side down then turn on the heat so the fat renders slowly for 4-6 minutes until brown.
4. halve the baby fennel and place cut side down in the the pan.
5. flip the pork onto the side and cook for 4-5 minutes.
6. hadd rosemary leaves and sliced garlic into the pan and flip the pork.
7. add peaches in.
8. add whisky and flambe for 2 minutes.
9. set aside to serve.