Pork Chops with Hot Ripe Fruit and Tomato Salsa

By
Caroline Marson, Banbury
30 - 45 mins
Intermediate
Servings
4

Turn a winter warmer into a summer sensation by adding some colourful fruit. 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.

Freezable
Yes
Ingredients
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 coriander, roughly chopped
2 x adult portion: 140g loin pork chops
2 x childs portion: 100g loin pork chops
Black pepper
Instructions
Preheat the oven to 190°C (375°F) or gas 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, cook on both sides, until golden.
Pop the chops 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.