1 tbs olive oil, plus extra to drizzle
4 lean free range pork collar or butterfly steaks
250g punnet cherry tomatoes
25g pine nuts
Good splash balsamic vinegar
Handful of basil leaves
Preheat the oven to 180°C.
Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.
Season well. Place the roasting pan in the oven and roast for 12-15 minutes until the pork is tender. Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves.
Spoon the pork, tomatoes and basil onto 4 warm plates. Serve drizzled with a little extra olive oil.