Buy the best pork you can find, I like to buy the whole rack (4/6 cutlets) on the bone with a little extra fat for flavour, slice off what you need and freeze the rest for another day.

Serves 4,   30 minutes prep. time, 30 minutes cooking time

4 pork cutlets


Juice and rind 1 lemon

½ teaspoon chilli flakes

2/3 sage leaves, chopped

½ teaspoon fennel seeds

2 tablespoons olive oil

Sea salt and black pepper

Plum and spice chutney

12 plums, stones removed

3/4 tablespoons sugar

2/3 tablespoons rice vinegar

½ cinnamon stick

Start with the pork, best to start a day or two head to allow the pork to marinate and tenderize.

Mix all the marinade ingredients together, coat each pork chop in the mixture, place in a shallow dish, cover and leave in the fridge for as long as possible.You can also cook the chutney ahead, it will hold very well for a week or two in the fridge. Any left over, great with a chicken salad or cheese sandwich. Place all chutney ingredients in a heavy saucepan, heat gently to allow the sugar to melt, then simmer for 10/15 minutes or until the plums are soft, cool a little and taste, you want just a nice balance of sweet and sour. Remove from the heat. It can be served warm or cold. To cook the pork, remove from the fridge an hour ahead. Heat a chargrill pan or barbecue, cook the pork for 6/7 minutes on each side, depending on the thickness of the cutlet. Test with a probe 75c. Keep warm while you stirfry any greens of your choice, thinly sliced, flavour the stirfry with some chopped garlic and ginger. Season well. Serve with pork and a generous spoonful of the chutney.