Perfect pork chops

Use a sharp knife to deeply score the fat of the pork chop in a criss-cross pattern. Season all over with a good pinch of sea salt, then transfer to a cooling rack set over a tray and leave to dry-brine in the fridge for 4 to 12 hours.

When you're ready to cook, pat the chop dry using kitchen paper. Place a large frying pan on a medium-low heat with 1 tablespoon of oil, then use tongs to hold the chop in the pan, fat-side down, and sear for 6 to 7 minutes, or until golden and the fat has rendered out.

Turn the heat up to medium-high, then lay the chop flat in the pan and cook for 7 minutes, or until browned and cooked through, turning every minute or so and basting with the lovely pan juices.

With 1 minute of cooking time left to go, pick the sage leaves, bash the unpeeled garlic cloves and add to the pan. Remove the chop, sage and garlic to a board and rest for at least 10 minutes.

Halve or quarter the fruit, removing the stones as you go. Drain most of the fat from the pan into a jar to use for cooking another day, then add the fruit to the pan with a splash of red wine vinegar and a pinch of sea salt. Cook for 3 to 4 minutes, or until jammy, stirring regularly, then transfer to a serving platter.

Slice the pork off the bone, carve crossways into thick strips and serve on top of the stone fruits with the crispy garlic and sage. Delicious with seasonal greens.