Bring a large pan of water to the boil and cook the rice according to the packet instructions.
In a small frying pan, fry the chops in a little oil for roughly 5 minutes on each side. Check the chop is cooked through before serving, as cooking time will vary with the size and thickness of the chop.
Drain 4 peach halves and cut into thin slices.
When the rice is cooked, divide into four portions, arrange on plates and top with the peach slices to form a 'sun' design.
Add a chop to each plate and garnish with chutney.
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