Take out the skin and fat. Score it cross cross. ( You can fry the fat later and store it as crackle or lardons and used in different ways).

Mix rosemary, thyme ( replace with fresh basil, mint and coriander of you don’t have other herbs) with olive oil ( I often use mustard oil) with jamun vinegar or any natural vinegar, finely chopped garlic and a little onion, add pepper.

Mix the whole marinade well with your hands and rub and massage into the chops. Put the chops and the left over marinade into a zip lock bag, shake it and keep in the fridge for 10 hrs. I prefer to keep it for 12-24 hours.

Before making the chops, keep it outside the fridge for it to get to normal temperature. Shake the bag well and lay out the chops , now add salt ( I use Arabian sea salt Pothigai brand).

Cooking
Heat a little oil in a pan , use mustard or olive oil and put in only 2 chops with the fat and skin side down. Let it brown then place it flat on either side 3-4 minutes each side. Rest the chops for another 3-4 minutes. After you’ve cooked al the chops , add some pears or apples on the pan and cook them in the fat. Serve with the chops. You can serve the browned garlic as well. The juice that comes out of the chops while it’s resting is your sauce.

If you have any kerela green pepper in vinegar, put a little on each chop. Bon appetité!