Pork chops with quick cherry chutney

Heat 1 tbsp of olive oil in a frying pan over medium-high heat.

Season the pork chops with salt and pepper.

Fry the pork chops for 4-5 minutes on each side, or until cooked through.

Remove the pork chops from the pan and set aside to rest.

While the pork chops are resting, make the cherry chutney.

Heat 1 tbsp of olive oil in a saucepan over medium heat.

Add the red onion and garlic and cook for 5 minutes, or until softened.

Add the cherries, red wine vinegar, honey, Dijon mustard and chilli flakes (if using).

Cook for 10-15 minutes, or until the chutney has thickened.

Serve the pork chops with the cherry chutney.