You can most certainly achieve crackling on pork chops, here is my favourite technique:
Prepare the crackling
Turn the oven on 180°C.
Cut the rind/skin away from the pork chops and place 1 centimetre apart on a baking tray lined with foil or baking paper. Remove any moisture from the skin by patting it dry with paper towels. Sprinkle sea salt over the rind.
Place in the oven skin side up for 10 to 15 minutes.
Turn the oven to 200°C and cook for a further 5 minutes or until the rind is golden and crispy.
Prepare the pork chops
In the meantime, season the pork chops as desired. I like to use minced garlic, smoked paprika, sea salt & pepper along with 1 tsp of dijon mustard (for 2 pork chops) and rub this over the pork chops. Check out the 6+2+2 section for more great ideas for your pork chops.
Cook the chops using the 6+2+2 method
Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest covered with foil for at least 2 minutes.
Remove the rind from the oven and set aside to cool down. Scrape the salt off from the rind.
Top your cooked pork chops with the crispy crackling and serve with your favourite accompaniment.
Enjoy the goodness!