I think pork is an underused meat and is also relatively inexpensive.  This a very simple but tasty recipe. I made the compote a day in advance so I was really just left to assemble the dish.  I served it up with some nice little new potatoes and green veg.

Ingredients

4 pork chops

Sea salt and pepper

Olive oil to pan fry

180g gruyere cheese sliced

Tomato Compote

2 shallots peeled and sliced

1 crushed clove garlic

6 tomatoes chopped

1 teaspoon chopped black olives

1 teaspoon chopped basil

Method

1. For the compote put olive oil in a heavy based pot and fry the shallots with some S&P then sweat for 3 minutes
2. Add the garlic and tomatoes to the pot and sweat for a further 3 minutes
3. Put a lid on the pot and cook for a 6-8 minutes, then remove the lid and continue cooking for around 10 minutes until the liquid is reduced
4. Heat a large frying pan over a medium heat and pour in olive oil into the hot pan
5. Season chops with S&P and put fry for 2-3 mins both sides
6. Remove from pan, place in a gratin dish
7. Add olives and basil to the compote
8. Spread compote over each chop
9. Place slice of cheese over the compote

Place under a hot grill until cheese i