To make the pesto, place all the ingredients except cheese and oil in a blender and start blitzing. Gradually add half the oil. Add the cheese and continue to whizz whilst adding the remaining oil. Check the seasoning and set to one side.
Score the skin on the pork chop, rub the meat with olive oil and season well with sea salt and black pepper.
Rub the skin with olive oil and season generously with table salt, rubbing it into the scores as you do so.
Pop the chop into a cold pan with the fat facing the back of the oven.
Cook the pork chop, flipping and turning slightly at regular intervals until the fat takes on the appearance of awesome crackling.
Turn the flame down, rotate the chop so the crackling is now facing the mouth of the oven and continue to cook. In total, the large pork chop will take around 8-10 minutes.
Remove the chop to a plate to rest and chuck the tomatoes and red onions into the pan. There’s no need to season these as there’s enough seasoning and flavour in the pan already!
Cook the veg for around 4 minutes until the onion has softened and the tomatoes have blistered.
Remove the crackling, carve the chop and serve with the pesto, veg and some watercress.