Season the pork chops well with salt and set aside for 10 mins.

Thinly slice the shallots into rounds, separating the rounds into individual rings. Tip into a bowl and add the vinegar. Set aside for 5 mins to quickly pickle.

Now it’s time to marinate the other veggies. Chop the tomatoes into random chunks and toss into a bowl. Thinly slice your courgette and add to the bowl. Pit the cherries and add to the bowl

Season well with salt and pepper. Tear in the dill and toss through olive oil, stir the shallots through the sally. Leave this to hang out for 30 mins.

Preheat a large frying pan over a medium heat. Cook the salted chops, fat-side down for 3-4 mins to render. Once the fat side is golden brown and crispy, sear each side of the chop. Cook, turning every minute or so until a deep golden brown and cooked to your liking. I like to cook them medium.

Pull the chops out of the pan and onto a tray, pouring over any residual fat left in the pan. Rest for 10 mins. Carve the rested chops off the bone and into thick slices. Transfer to warm plates.

Tip the salad onto the plates and top with feta, black pepper, chilli flakes and extra oregano.