Ingredients

Method

• 4 pork chops
• sea salt and freshly ground black pepper, to taste
• 2 ripe peaches, halved
• 200 g pineapple, diced roughly
• ½ small red onion, finely sliced
• 10 g g fresh coriander, roughly chopped
• 1 T olive oil
• 1 T red wine vinegar
• garlic bread or sweetcorn, for serving

Method

Ingredients

1. Prepare a braai. Season the pork chops on both sides with salt and pepper.

2. Braai the pork chops for 5–7 minutes per side, or until cooked through and charred at the edges. Rest for 5 minutes.

3. Meanwhile, combine the peaches, pineapple, red onion and coriander in a bowl. Drizzle with the olive oil and vinegar, season with salt and pepper and toss to coat.

4. Serve the pork chops on the salsa, with the garlic bread or sweetcorn on the side.

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