1. Season Copperwood Pork Chops with coriander, cumin, salt and pepper, leave to marinate for at least an hour.
2. In a blender add mango flesh, ginger, lime juice and basil leaves with a little water and blend into a puree. Pour out into a small saucepan and simmer gently over medium low heat until heated through, turn off heat.
3. In a large frying pan over medium heat, add sunflower oil and when hot add pork chops and pan fry for at least 5 to 6 minutes per side until cooked through and golden brown.
4. Spoon mango sauce all over cooked chops, garnish with extra basil leaves and serve immediately.
