- 1 tbsp olive oil
- 1 pork chop
- salt and freshly ground black pepper
- 150ml/5½fl oz double cream
- 1 tsp wholegrain mustard
- splash white wine
- small handful fresh sage, chopped
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, chopped
- 1 tomato, chopped
- 1 tsp red wine vinegar
- 2 tsp tomato ketchup
- salt and freshly ground black pepper
- 200g/7oz basmati rice
- 1 tbsp olive oil, plus extra for greasing
- 1 fig, chopped
- ½ tomato, chopped
- small handful fresh basil, chopped
- salt and freshly ground black pepper
- For the pork, heat the olive oil in a frying pan. Add the pork, season with salt and freshly ground black pepper and fry until golden-brown on both sides.
- Add the cream, mustard and white wine and simmer gently for five minutes, or until the sauce has thickened slightly. Remove from the heat and keep warm.
- For the tomatoes, heat the olive oil in a pan, add the onion and fry for 3-4 minutes over a gentle heat, until softened but not coloured. Add the garlic and fry for one minute.
- Add the chopped tomato, red wine vinegar and ketchup and simmer for five minutes. Season, to taste, with salt and freshly ground black pepper.
- For the rice, cook the rice according to the packet instructions and then drain.
- Heat the olive oil in a saucepan, add the cooked rice, chopped fig, tomato, basil, salt and freshly ground black pepper and stir well over a low heat until warmed through.
- To serve, pack the rice into a lightly greased ramekin, then turn out onto a serving plate. Place the pork chop next to the rice and pour over the mustard sauce from the pan. Spoon the sweet and sour tomatoes on the side and serve.