Pork Chops with Hot Ripe Fruit and Tomato Salsa

This fruity salsa is a good recipe for using up any fruits such as peaches, oranges, apples, mangoes that are past their best. Just cut off and compost any bruised pieces of fruit. Serve with jacket potatoes, braised cabbage and cooked carrots.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

2 x adult portion 140g loin pork chops
2 x childs portion 100g loin pork chops
600g ripe fruit, peeled and roughly chopped
4 spring onions
225g over ripe tomatoes, core removed and finely chopped
1 tablespoon chutney
2-3 tablespoons coriander, roughly chopped

3 tablespoons Olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
Ground Black peppercorns
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.

Instructions

Preheat the oven to 190°C (375°F) mark 5. Mix the finely chopped fruit with the spring onions, tomatoes, olive oil, chutney and chopped coriander.
To cook the chops, drizzle with olive oil and a little black pepper. Leaving them to sit all day in the fridge until you need to cook them is fine.
Heat a frying pan until very hot, and then cook the chops in batches, on both sides, until golden.
Pop them onto a baking sheet, top with the fruit salsa and cook for another 5-10 minutes or until cooked through and piping hot. Serve with a jacket potato, braised red cabbage (see Rescue Recipes) and carrots.

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