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
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.