Ingredient:
4 pork loih chops, on the bone
Sunflower oil, for brushing
Salt and black pepper
1 ripe mango
Flat-leaf parsley, to garnish

Mango sauce
1 ripe mango
150 ml (1/4 pint) chicken stock
1 tbsp mango chutney

Method:
Cut through the fat at regular intervals on the edge of each pork chop (this will help prevent the chops from curling up during cooking).

Brush the chops on each side with oil and sprinkle with black pepper. Put under a hot grill, 10 cm (4 in) from the heat, and grill for 6 minutes on each side or until cooked through (timing depends on size of chops).

Meanwhile, make the mango sauce: peel, stone, and cube the mango then puree in a food processor until smooth.

Put into a small saucepan with the stock, mango chutney, and salt and pepper. Bring to a boil and simmer for about 3 minutes until heated through. Taste for seasoning.

Peel the remaining mango and cut it into two pieces lengthways, slightly off-centre to miss the stone. Cut the flesh from around the stone and slice into thin strips.

Arrange the mango strips beside the chops, garnish with flat-leaf parsley, and serve with the mango sauce.