Serve the chops with a few whole garlic cloves, a couple spoonful’s of the pan juices, mashed potatoes and steamed green.
Release all the cloves from the bulb of garlic, do not peel the
skin off, with the skin on the garlic cloves lightly crush the
cloves with a sharp knife.
Place an ovenproof dish large enough to hold the chops in the
oven and heat it to 220 degrees (gas mark 7).
Heat the olive oil in a frying pan and add all the cloves.
Fry for a few minutes then add the chops.
Brown the chops for a minute each side, seasoning the chops
with salt and pepper as they brown.
Remove from the pan and arrange in the preheated dish with the
rind and the bones of the chops poking in the air (this will help
the rind get crispy as the meat braises in the pan juices).
Remove the garlic from the frying with a slotted spoon and
scatter over the chops.
De-glaze the frying pan with the cider allowing it to bubble
and reduce by half.
Tip the contents of the over the pork chops and season again
with salt and pepper and return the dish to the oven.
Roast the chops for 15-20minutes, basting them with the pan
juices half way through.
When they are done, the meat should be cooked through and the
rind should be crispy.The garlic cloves, though perhaps a little
blackened on the outside, should be sweet and tender under the skin
and the pan juices make superb gravy.