Pan fried pork loin with a fresh herb salsa, sweetened with the seasonal flavour of grilled and caramelised apricots.




  • Latest
  • Pork
  • Summer


  • South African

Cooking Methods

  • Cooking
  • Grilling

Prep Time

25 minutes

Cooking Time

15 minutes


8 bone-in pork chops
15ml (1Tbsp) butter
15ml (1Tbsp) Food Lovers Signature Olive oil
8 sprigs of thyme or rosemary
Salt and pepper, to taste

For the grilled nectarines
6 nectarines, halved & stones removed
30ml (2Tbsp) Food Lovers Signature olive oil
15ml (1Tbsp) Food Lovers honey

For the salsa
1 red onion, finely diced
1 small bulb of fennel, finely diced
15 ml (1Tbsp) fennel tops
15ml (1Tbsp) Food Lovers Signature Olive oil
Salt and pepper, to taste


Season the pork chops with salt and pepper. Heat a large frying pan over medium to high heat. Add the butter and olive oil, when it starts to bubble and brown slightly place the pork chops and herbs in the pan and fry for about 5-6 minutes per side.

For the grilled nectarines heat a griddle pan over high heat, meanwhile combine the olive oil and honey. Coat the nectarines with the honey mixture and grill for a minute or two to get some colour but not to cook them through.

For the salsa combine all ingredients and season to taste.
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