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 show imperial units

600g ripe fruit, peeled and roughly chopped
4 spring onions
225g over-ripe tomatoes, core removed and finely 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.
1 tablespoon chutney
2-3 tablespoons coriander

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

, roughly chopped
2 x adult portion 140g loin pork chops
2 x childs portion 100g loin pork chops
Black pepper
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

Instructions

Preheat the oven to 190°C (375°F) mark 5. Mix the 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 and carrots.

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