• 6 pork loin chops, skin removed and fat trimmed
• salt and pepper to taste
• a few sprigs of fresh thyme or rosemary
• 30ml olive oil
• 15ml BBQ basting sauce (your favourite)

STRAWBERRY SALSA

• 200g fresh strawberries, chopped
• 10ml castor sugar
• 10–15ml balsamic vinegar (or to taste)
• 4 tomatoes, deseeded and chopped
• 30ml fresh mint leaves, roughly chopped
• 30ml Italian parsley, roughly chopped
• 1 small red onion, chopped
• 1 chilli, chopped (optional)

To prepare the salsa, mix all the ingredients together and allow to marinate while you prepare the chops. Remember to season lightly with salt and pepper.

Season the chops generously with salt and pepper, mix the olive oil and fresh herbs and rub the chops with the flavoured oil until coated.

Heat a thick-based frying pan and sear the pork chops for 3 minutes per side or until well browned. Brown the fat by holding the chops upright with a pair of tongs. Do the same on the bone side.

Brush the browned chops with the basting sauce on both sides and fry for another minute or two until caramelised, sticky and just cooked through. Allow the meat to rest for a few minutes.

Serve the juicy chops generously topped with fruity salsa, and couscous flavoured with lemon and olive oil.