Preheat the oven to 220 degrees.
Place the whole sweet red peppers on a baking tray, and use the blowtorch on the surface of the peppers. The peppers should start to blister and turn black, and carry on till all the peppers are 'burnt' all over. Place them in a large bowl and cover with cling film. Leave to a side for 15 - 20 minutes (The steam will soften the peppers). Once the time is up, you simply peel away the black burnt skin and slice the pepper into strips. Place into a small pan, drizzle with little extra virgin olive oil and keep warm.
Put the bread and fresh handfuls of herbs into a food processor and blitz until all chopped and combined. Add the Parmesan shaving to the breadcrumbs and mix together.
Season the pork chops generously. Heat the butter up in a frying pan and cook the chops for 2 - 3 minutes until brown.
Smear the mustard over the pork and put them in the oven for 5 minutes.
Take the chops out of the oven and dip into whisked eggs quickly, then coat with the breadcrumbs.
Put the chops back into the oven for another 5 minutes (It is best to put the crusted pork chops on some sort of rack on an oven tray, then into the oven. As I discovered, if you place the chops straight onto a tray and into the oven, you will end up with half of your 'crust' stuck to the tray.)
Put the raisins into a pan with some white wine vinegar. Heat for few minutes till the raisins plump up.
Drain the vinegar away and out some olive oil and honey into the pan with the raisins on a slow gentle heat.
Take the chops from the oven, and if the crust is not crisp enough you can finish it off with the blowtorch.
Serve the pork on a warm plate, resting on top of the peppers with the honey raisins nesting on top.