Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]

• Sprinkle salt all over the shoulder chops.
• Cook the chops for 20 minutes on one side, turn and cook for another 20 minutes.
• At the same time, slice the garlic and onion in two and place them cut side down on the plancha.
• Leave to cook for 10 minutes.
• Turn the racks of pork shoulder and cook the edge for 10 minutes.
• Cut into thick slices and serve with the garlic and onion.