Most good butchers should be able to cut you a bacon chop or you can try brining a piece of pork belly or a rack yourself.
Pre-heat a ribbed griddle or heavy frying pan, season the chop with pepper only, lightly oil the pan and cook for 3-4 minutes on each side, depending on the thickness of the chop. Keep the chops warm in a low oven then cook the spring onions in the same pan, adding a little more oil if necessary, for 2-3 minutes, turning as they are cooking.
To serve, arrange the spring onions on the chops on serving plates and serve the Spiced Plum Chutney on the plates or separately.
4x 180-200g bacon chops (can substitute a pork chop if bacon chops are unavailable)
vegetable oil for frying
a pinch black pepper
1 large bunch of spring onions, washed and dried
Tracklements Spiced Plum Chutney