Take two pork chops (or more) and place in a freezer bag containing a mixture of brown sugar, salt and water. Leave in the refrigerator overnight. When ready to cook, cut slits into the rind with scissors. Using tongs, fry the fat in a griddle pan (skillet). Then fry the chops in the oil, adding some olive oil if required.
Serve with mashed potatoes and ratatouille.
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