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Ingredients (serves 1):

For the salsa

• 1/4 mango – chopped
• 1/2 teaspoon of dried mint
• 1/2 teaspoon of dried basil
• 1/2 lemon – zest and juice
• 1/2 lime – zest and juice

For the sweet potato

• 1 tbsp olive oil
• 1 sweet potato – peeled and sliced into 1cm thick rounds
• salt and freshly ground black pepper

For the pork

• 30g butter
• 1 pork chop
• 1/2 orange – juice only

Mix the salsa ingredients together in a bowl and put into the fridge until you’re ready to use it.

For the sweet potato slices, heat the oil in a pan over a medium heat and gently fry the potato for 4-5 minutes per side.  Season the potato on both sides as you’re cooking it.  Cook until golden and tender.

While the potato is cooking get a separate pan and melt the butter over a medium to high heat and then pan fry the pork chop for 4 minutes or so per side.  Add the orange juice and continue to cook the pork for a further couple of minutes per side until cooked through and caramelised on the outside.

Serve up the pork with the potato on the side and top the pork with the chilled salsa.  Enjoy this different combination of flavours!