Pork chops with hot ripe fruit & tomato salsa

Caroline Marson: Food writer

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.

Ingredients: serves 4

600 g ripe fruit (peeled and roughly chopped)
4 spring onions
225 g tomatoes (over-ripe, core removed and finely chopped)
3 tbsp olive oil
1 tbsp chutney
2 or 3 tbsp coriander (chopped roughly)
2 x 140 g pork chops (adult portions)
2 x 100 g pork chops (child portions)
black pepper

Method:

Preheat the oven to 190°C / 375°F / 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, 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.

To serve:

Serve with a jacket potato, braised red cabbage and carrots.

Recipe tips:

Fruit such as apples, oranges, melons, strawberries and grapes will stay fresher for longer if kept in the refrigerator.