Season the pork chops well with salt then place in a heavy-bottomed frying pan (such as a cast-iron frying pan), fat-side down. You can use a spoon or pair of tongs to keep them propped up; the flesh shouldn't touch the pan as you only want to be rendering the fat at this stage. Cook slowly over a low heat until the fat has melted right down and is a deep amber colour (about 15–20 minutes). Drain the pan of fat periodically into a bowl and reserve

Meanwhile, melt the butter in a large frying pan and add the sprouts and anchovies. Cook the sprouts slowly in the foaming butter for around 30 minutes, stirring occasionally. Add a couple of tablespoons of the rendered pork fat to the pan for an extra porky flavour. When ready, they should be crispy on the outside and meltingly tender inside. Taste and season with salt (not too much as the anchovies will provide some seasoning), vinegar or lemon juice. If they finish cooking before everything else, they will happily keep warm over a low heat until ready to serve

Whilst the sprouts and pork chops are cooking, preheat an oven to 180°C/gas mark 4 and make the peach mustard. Bring a pan of water to the boil and score the skin of each peach a few times. Blanch the peaches for 30–60 seconds, depending on how ripe they are. Prepare a bowl of iced water and when you can see the skin start to peel away from the fruit, drain and plunge into the cold water

Peel the peaches then roughly chop the flesh and place in a pan with the rest of the ingredients. Gently heat over a low heat for about 5 minutes or until the peaches are very soft. Transfer to a blender and blitz to a smooth sauce. Taste to check the mustard levels and add a little more if you prefer it a little punchier

Once the fat has rendered down on the pork, cook the meat on the chops for a minute on each side then add a knob of butter and the rosemary. Once foaming, cook for 3–4 minutes in the oven

Leave to rest for 5 minutes before slicing and serving with the sprouts and a dollop of peach mustard