2 2008-07-24T00:00:18+01:00 Turn a winter warmer into a summer sensation by adding some colourful fruit. 18 * [[600g]] ripe fruit, peeled and roughly chopped * 4 spring onions * [[225g]] over-ripe tomatoes, core removed and finely chopped * 3 tablespoons [[olive oil]] * 1 tablespoon chutney * 2-3 tablespoons [[herbs|coriander]], roughly chopped * 2 x adult portion [[140g]] loin pork chops * 2 x childs portion [[100g]] loin pork chops * [[Black Peppercorns|Black pepper]] # 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. 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. false true false false false true false false false 3.04094827586206896551724137931034 9280 28220.0 1 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson