Where are the hot dog bread rolls? Those look like chapatis or rotis - best used with currywurst 
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Swordfish tonight. I’m letting my Aji Limon chilli’s do the flavouring with this. So just chopped garlic, olive oil, salt & pepper and the chilli marinading for 1/2 hour before frying on fairly high heat in a non-stick pan. Swordfish needs to be cooked through, unlike tuna, but not overcooked. Super fresh swordfish with absolutely no fish smell 1” from your nose and simple ingredients. Delicious.
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Another pork chop, thank you for your tip on the toast rack, I am using a stand from an air fryer and getting near perfect crackling every time.
Lost 14 kgs in last 5 months, so this is my weekly treat
Washed down with mineral water 
instead of Weston’s cider 
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Long does a chop take to cook in an oven?
Here’s the anniversary dinner for Mrs P which I made last night - Duck with orange sauce which was quite process but well worth it. Pots and salad from plot140
Richard
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Comfort food. Jacket spud with butter and cheese, then beans, with a Calabrian N’duja flavoured sausage and some hot sauce. Delicious, but a bit of a whack.
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Applause for the amount of time and effort that you put into this, looks delicious.
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I’m only an occasional meat eater but this looks absolutely delicious!
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Tonight it’s Trout fillet baked , with miniature potatoes, tenderstem broccoli, samphire and home made Parsley sauce.
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Hi. Depending on the chop.
I like more it taken from the shoulder end more than the loin end.
With the rind and marbled fat needing a bit longer to crisp and render.
I do a hot 200 start for 40 minutes and then a lower 175 for another 30/45 minutes.
I also pour a small glass of water in my Dutch oven pot. This stops the rendered fat from burning in the pot. Saving the oven and house and using for lots of gravy.
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Home grown fruit 
and vegetables:ear_of_corn: taste so much better and there is the sense of accomplishment that comes from eating them .
I always keep some potatoes from my garden for Christmas 
Day. This year some apples from a neighbour’s garden are in the Christmas Pudding
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Thank you - yes there were quite a few stages, including a new method for me to candy the rind Richard
Pic?
I normally do them on the BBQ and stand them up (rind side down) to crisp the fatty skin. Might try the oven next time, cheers.
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My preferred method is to crisp up the rind and colour both sides of the chop in the frying pan and then put in the oven for 15 mins covered with foil so it cooks through nicely but stays moist
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Do not feel like cooking so will have Home run Inn cheese pizza with tuna/capers and dash of lemon. Plus a small salad. 
I airfry it and comes out perfect in 5 min.
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